I’ve made deviled eggs before, and they tasted really good, but they were ugly. I had some deviled eggs at a friends house and they were perfectly smooth and looked awesome! I asked them what their secret was and they told me it was all about the preparation. I was only mixing up the egg yolks by hand and they were using a whisk on your immersion blender. Also, for really awesome filling, they recommended using a piping bag. So, since this past weekend was Easter, I decided to try it out and make some Deviled Egg Chicks!
Peeling the eggs should be easy. If not, they were probably cooked badly or you lack the gene required to peel eggs 🙂 Start by cracking it all over. I normally do this on the side of the pan or the side of the sink.
Then, roll the egg back and forth in your hands. If it doesn’t just crack and fall off, start at the fat end and start peeling. Keep in mind there is the shell, then the meniscus. You have to get under this meniscus in order to peel the egg. Well, you can peel it otherwise but it sucks. If you often have problems, your probably peeling over the meniscus instead of under it.
The next key to awesome eggs is to use the whisk on your immersion blender to blend the yolks.
Also, to get those awesome looking eggs, the professional chefs use a piping bag filled with the yolk mixture. This allows you to put a pattern on it and precisely apply the filling.
To make the “Egg Chicks” we need to make some mods to the egg whites. First, on the deeper part of the egg, we need to slice the bottom off of the egg. This will allow it to stand up on its own. On the less deep side, we need to cut out the middle to make the top of the head.
- Serves: 10
- Serving size: 1 Egg
- Calories: 110
- Fat: 9
- Carbohydrates: 0.4
- Fiber: 0
- Protein: 6
- 10 Eggs
- 4 Tbsp Mayo
- 1 Tbsp Dijon Mustard
- Dash of Hot Sauce
- Carrot Slivers
- Olive Slivers
- Place the eggs in a pan covered with water and boil
- Once boiling, continue to boil for 15 minutes
- Shock the eggs with cold water, then peel
- Slice in half and separate out egg yolks
- In a bowl, combine the egg yolks, mayo, mustard and hot sauce
- Whisk until smooth
- Cut the bottoms off of half the egg halves and the middle out of the rest
- Pipe in the yolk mixture onto the bottoms, making sure to add more to the front
- Top with the rest of the egg and add a carrot and two olive slices for the nose and eyes