Lil Chicks Deviled Eggs

Name: Lil Chicks Deviled Eggs
Total time: 1800 s
Yield: 24 servings
Cuisine: American
Ingredients: 12 eggs; 24 small white pickled onions; 1/3 cup cream cheese softened; 4 tbsp mayo; 1 tsp paprika; 1/4 cup fresh dill (chopped finely); 1/4 cup fresh green onion (chopped finely); 1 carrot peeled

Kandi @cook_2860062

After making @taylor68too 's March of the Penguins recipe and @sammie27 's Ladybug Crostini recipe I was trying to think up other cute ways to present appetizers...

Kandi @cook_2860062

After making @taylor68too 's March of the Penguins recipe and @sammie27 's Ladybug Crostini recipe I was trying to think up other cute ways to present appetizers...

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Ingredients

30 mins

24 servings

12eggs
24small white pickled onions
1/3 cupcream cheese softened
4 tbspmayo
1 tsppaprika
1/4 cupfresh dill (chopped finely)
1/4 cupfresh green onion (chopped finely)
1carrot peeled

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Steps

30 mins

1

Boil the eggs, let them cool, shell them and slice in two from the top to the bottom
2

(To boil eggs: bring water in a large pot to boil, add the eggs using a slotted spoon or strainer so as not to crack them, boil for about 10 minutes or until it spins on its‘ side without wobbling - gently spin it on counter top)
3

Note: if your eggs are cold when you add them to the boiling water they may crack, let them sit to room temperature before boiling to prevent cracking (i left mine for an hour and 2 still cracked).
4

Scoop yolks out of egg whites gently using a spoon, put yolks in a medium mixing bowl add mayo, cream cheese and mix well, then add paprika, dill and green onion and mix well
5

Fill each egg white to cover and shape a little tail like amount of the yolk mixture at the smaller end of the egg
6

Take each white pickled onion one side should be pointier one side rounder, slice a horizontal small slit into the rounded side (~5mm); these are the heads
7

Chop carrot into ~2.5mm slices then chop those slices into strips ~5mm-7.5mm wide, shape 24 pieces of carrot to be small rectangles with one side of each piece sliced on an angle; these are the beaks
8

Take each "beak" with the angled side face down and push that end into the slit in the "head" until wedged
9

Perch each prepared head and beak on the rounded end of the egg (at first I used a toothpick but it wasn't necessary)
10

Serve and enjoy or refridgerate and serve the next day!
11

Note: You can adust the mayo and cream cheese to your tastes, i prefer a thicker creamier filling, (add more mayo for a smoother thinner consistency)

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Cooksnaps

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Kandi @cook_2860062

on February 21, 2015 21:45

Soooo many good recipes out there love to share n try, wish I had time to try all the ones I've favorite-d so far and all those I'm going to favorite! Thx everyone for sharing the love!