For almost every holiday dinner deviled eggs find their way to our family’s table. It is one of our oldest grandson’s favorite foods and is almost always requested by him. And, of course, Easter is a logical time to make them. For Easter, rather than the traditional deviled eggs we like to make “Easter Chicks.”
- First boil the eggs and remove the shells.
- Cut off the top approximate one third of the egg.
- Remove the yolks and mash them with a fork.
- Add enough whipped salad dressing to make the consistency you want (I don’t measure but probably about ¼ cup for 6 eggs) along with salt and a squirt of prepared mustard. Or you can use your favorite recipe for deviled eggs.
- Then fill the white part of the eggs with this yolk mixture and replace the top portion at an angle giving you room to add the eyes and beak.
- For the eyes we cut either pieces of black olive or pieces of sweet pickle.
- The beak is the small cut end of a baby carrot.
These cute little “chicks” are not only fun and easy to make with the grandchildren, but they are fun to eat too.
Discussion Time During Preparation:
- What is your favorite part of the egg to eat? The white or yolk? Why?
- Do you like Spring or Fall better? Why?
- What is a symbol?
- Chicks represent new life. Why are chicks a good symbol for Spring?
What treats do you make for Easter?