stuffed egg chicks

This basic deviled eggs recipe is open to a lot of variations, including the stuffed egg chicks down below. Enjoy.

Deviled Eggs Recipe

Ingredients

12 hard-boiled eggs
1/2 cup mayonnaise (or to your preference)
2 teaspoons mustard
1/2 teaspoon salt
pinch of pepper, optional
paprika
optional green onions, red bell peppers, or any other pretty garnish

Directions

Peel eggs. (Read How To Boil an Egg and Peeling Hard-Boiled Eggs for perfect eggs—easy to peel and a beautiful color.)

Cut the eggs in half lengthwise.

Remove the yolks to a bowl and break them apart with a fork.

Add mayonnaise one spoonful at a time until you’ve reached your desired moisture level. Add mustard and salt to taste.

Combine until smooth or the texture of your choice.

Spoon or pipe into the egg white hollows.

Sprinkle with paprika, or top with red peppers or green onions if desired.

Deviled Eggs Recipe Tips

For perfect hard-boiled eggs with bright yellow yolks, click here.

Wipe the knife after cutting each egg to keep the whites clean.

Cool eggs are easier to slice cleanly than warm eggs.

If desired, spoon the filling into a plastic bag, seal, and snip the corner off. Squeeze the bag to pipe the filling into the eggs.

If you mess up some of the eggs while peeling, throw them in with the yolks to mash into filling. Click here for easy-peel eggs.

Here’s the printable version:

Deviled Eggs Recipe

Recipe Type: Appetizer

Author: Christy, The Simple Homemaker

This basic deviled eggs recipe lends itself to a lot of variations to suit your fancy.

Ingredients

12 hard-boiled eggs
1/2 cup mayonnaise (or to your preference)
2 teaspoons mustard
1/2 teaspoon salt
pinch of pepper, optional
paprika
optional green onions, red bell peppers, or any other pretty garnish

Instructions

Peel eggs.
Cut the eggs in half lengthwise.
Remove the yolks to a bowl and break them apart with a fork.
Add mayonnaise one spoonful at a time until you’ve reached your desired moisture level. Add mustard and salt to taste.
Combine until smooth or the texture of your choice.
Spoon or pipe into the egg white hollows.
Sprinkle with paprika, or top with red peppers or green onions if desired.

Notes

Wipe the knife after cutting each egg to keep the whites clean.
Cool eggs are easier to slice cleanly than warm eggs.
If desired, spoon the filling into a plastic bag, seal, and snip the corner off. Squeeze the bag to pipe the filling into the eggs.
If you mess up some of the eggs while peeling, throw them in with the yolks to mash into filling.
To learn how to boil and peel perfect eggs, visit www.TheSimpleHomemaker.com

Deviled Eggs Recipe for Stuffed Egg Chicks

For a fun alternative, try these stuffed egg chicks:

Cut a small slice off the wide bottom so the egg stands flat.

Cut the top off. Remove the yolk.

Make the filling as directed above in the deviled eggs recipe. Pipe or spoon the filling back into the larger white segment and top with the small white piece.

Add olive slices or raisins for eyes and a carrot segment for a beak.