I found this recipe/craft all over the web this weekend. Every year we have Easter dinner at my mom's house and I am asked to bring deviled eggs. She posted this recipe AND mentioned it to me. I took the hint.
Instructions on this awesome blog: A Thrifty Mom. (Even the chicks on this blog are not as good as the one in the top photo.) One of the posts I saw had a jagged edge on the eggs, and that's what I did. If you decide to make these, just make sure to use peppercorns for the eyes instead of olives or pickles. And don't make them ugly. (I know, super-helpful hint, there.)
So instead, I'll give you my deviled egg recipe and we'll ignore how hideous my "chicks" are. If you know you are going to make deviled eggs, purchase the eggs two weeks early. I have always had better luck with older eggs. Newer ones don't peel as easily.
6 eggs
1 tbsp vinegar
1/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet relish
salt
pepper
paprika
Steam your eggs by putting a basket steamer in a pot and filling with water until just under the steamer. Once boiling, add the eggs and cover. Let it steam/boil for 20 minutes. Drain.
Peel eggs. Slice in half long ways. Put yolks in a separate bowl. Lay eggs out in an egg dish or in a bowl with sides. Using a fork, break up the yolks until there are no clumps. Add mayo, mustard and relish. Mix well. Add salt and pepper. Mix again. At this point I usually bring my husband a taste on a Ritz cracker and he tells me, "more mustard," "too sweet," or "perfect."
Once mixture is perfect, I put the yolks in a plastic bag. The easiest way is to place a bag in a small drinking glass, folding the edges over the side of the glass, then spoon it in. You don't have to worry about holding the bag and making a mess. Push out all the air and zip the bag shut. Cut off a corner and pipe the yolk filling into the waiting eggs. Sprinkle with paprika.
