DEVILED CHICKS
Dress Up Easter Brunch with the NEW Take on Devied Eggs…..Still using Grandma’s Famous Recipe.
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Ingredients
- NGREDIENTS
- Eggs
- your favorite deviled egg filling
- black olives and carrot pieces
Instructions
- DIRECTIONS
- Using a Quikut Paring Knife, cut v-shapes into cool hard-cooked eggs, remove the top and gently remove the yolk. Make your favorite deviled egg filling and pipe into the bottom egg white with the Easy Accent® Decorator. Cap with the egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces
Notes
DIRECTIONS
Using a Quikut Paring Knife:
Cut v-shapes into cool hard-cooked eggs
Remove the top and gently remove the yolk
Make your favorite deviled egg filling and pipe into the bottom egg white
Use the Easy Accent® Decorator.
Cap with the egg-white tops.
Make chickadee eyes and beaks out of black olive and carrot pieces.
Happy Easter 🐣