Nogluten Recipes

Lil Chicks Deviled Eggs Recipe

Lil Chicks Deviled Eggs Recipe
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Cooking Time : 30 minutes
Serving : 24
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Prepare the ingredients before making Lil Chicks Deviled Eggs in your home. Then, follow these steps below to serve Lil Chicks Deviled Eggs for your family or friends.

Ingredients: Lil Chicks Deviled Eggs

  • 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

How to Make Lil Chicks Deviled Eggs

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Lil Chicks Deviled Eggs in your home by yourself.

    Step 1
  • Boil the eggs, let them cool, shell them and slice in two from the top to the bottom
  • Step 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)
  • Step 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).
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 8
  • Take each "beak" with the angled side face down and push that end into the slit in the "head" until wedged
  • Step 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)
  • Step 10
  • Serve and enjoy or refridgerate and serve the next day!
  • Step 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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