Happy National Deviled Egg Day! 10/02 When I ran across these cute as can be Chicken Little Stuffed Eggs I knew they had "Celebration Food" written all over them. They would be perfect for National Deviled Egg Day. Perfect for any party in Spring. Easter would be a must to serve. Tea Parties would welcome the idea and Garden Parties would relish the theme. Even bird lovers would love this idea for National Bird Day and Wild Bird Feeding Month. Last but not least, baby showers would be beautiful with this hatching little idea. Pillsbury flyies high!
INGREDIENTS
8 eggs
5 drops blue, red or green food color, if desired
2 tablespoons mayonnaise
1 tablespoon hot dog relish
DIRECTIONS
1. Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
2. In measuring cup or old coffee mug, combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
3. Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
4. Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.
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| Recipe: Chicken Little Stuffed Eggs Originally uploaded by Pillsbury.com |
8 eggs
5 drops blue, red or green food color, if desired
2 tablespoons mayonnaise
1 tablespoon hot dog relish
DIRECTIONS
1. Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
2. In measuring cup or old coffee mug, combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
3. Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
4. Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.
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2 comments:
I'm making these for my little girl who loves chicks.
Thank you for these good times on your blog. I am often at the post to watch (over and over again) these wonderful articles that you shared. Really very interesting. All the best !
Voyance gratuite
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