Recipe Eggs Deviled Natashaskitchen Dishes Appetizers Huevo Pollitos Aperitivele Craciun Devilled

Deviled eggs are a classic appetizer, perfect for any occasion. With Easter just around the corner, it's the perfect time to whip up some delicious deviled egg chicks for your friends and family. This recipe from NatashasKitchen.com is easy to follow and will surely impress your guests. In this article, we'll also include another easy deviled egg recipe from Everyday Party Magazine for you to try out.

Ingredients:

• 12 eggs
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 carrot
• 2 black olives

Tools:

• Medium sized pot
• Slotted spoon
• Bowl of ice water
• Knife
• Piping bag fitted with a star tip (optional)

How to make:

1. Place eggs in a medium sized pot and fill with water until the eggs are covered by about an inch of water.
2. Bring the water to a boil, then turn off the heat and cover with a lid.
3. Let the eggs sit in the hot water for 12 minutes.
4. Using a slotted spoon, remove the eggs from the pot and place them in a bowl of ice water to cool.
5. Once the eggs are cool, peel the shells off and slice each egg in half lengthwise.
6. Scoop out the yolks and place them in a mixing bowl, then set the egg white halves aside.
7. Add the mayonnaise, sour cream, dijon mustard, salt, and black pepper to the mixing bowl with the yolks.
8. Using a hand mixer or whisk, blend the ingredients until smooth.
9. Place the mixture in a piping bag fitted with a star tip (optional) and pipe it into each egg white half.

Tips:

• To make the deviled egg mixture extra creamy, add a little more mayonnaise or sour cream.
• You can use a ziplock bag with the corner cut off instead of a piping bag to fill the egg white halves.
• Cooked eggs can be stored in the refrigerator for up to 5 days.

Note:

This recipe is a fun twist on the classic deviled egg. The addition of the carrot and olive pieces make them resemble little chicks, perfect for Easter. Give it a try and impress your guests with your cute and delicious deviled egg chicks!

Ingredients:

• 12 eggs
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp yellow mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• Paprika for garnish

Tools:

• Medium sized pot
• Slotted spoon
• Bowl of ice water
• Knife
• Piping bag or ziplock bag (optional)

How to make:

1. Place eggs in a medium sized pot and fill with water until the eggs are covered by about an inch of water.
2. Bring the water to a boil, then turn off the heat and cover with a lid.
3. Let the eggs sit in the hot water for 12 minutes.
4. Using a slotted spoon, remove the eggs from the pot and place them in a bowl of ice water to cool.
5. Once the eggs are cool, peel the shells off and slice each egg in half lengthwise.
6. Scoop out the yolks and place them in a mixing bowl, then set the egg white halves aside.
7. Add the mayonnaise, sour cream, yellow mustard, salt, and black pepper to the mixing bowl with the yolks.
8. Using a hand mixer or whisk, blend the ingredients until smooth.
9. Place the mixture in a piping bag or ziplock bag and pipe it into each egg white half.
10. Sprinkle with paprika for garnish.

Tips:

• Try experimenting with different spices or herbs to add some variety to your deviled eggs.
• If you don't have a piping bag or ziplock bag, you can use a spoon to fill the egg white halves with the deviled egg mixture.
• Cooked eggs can be stored in the refrigerator for up to 5 days.

With these two easy and delicious deviled egg recipes, you'll be sure to impress your guests at your next gathering. The cute and festive deviled egg chicks are perfect for Easter, while the classic deviled eggs are great for any occasion. Give them a try and enjoy the creamy goodness of deviled eggs.