The deviled egg gets its name due to its ingredients. Anything “deviled” must include some sort of tang or spice, such as crushed red peppers, cayenne, Dijon mustard or even hot sauce. For most deviled egg recipes this would include paprika, Dijon mustard or vinegar.
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- 1 dozen eggs
- 2 teaspoons Dijon mustard
- 1/2 cup mayonnaise
- 4 drops hot sauce
- 1/4 teaspoon table salt
- 1/4 teaspoon white pepper
- 4 drops yellow food coloring
- 2 tablespoons vegetable oil
- 3 black olives
- 1 small carrot
First, make hard boil the eggs. Check out my tips and tricks for perfect yellow yolks and easy to peel shells! Allow to cool and then remove shells.
Most deviled eggs are split vertically down the center. To make peepin' chicks they need to be split horizontally and towards the top. This makes it a little bit more difficult to get the yolk out of the egg, but it is still doable. Do not worry about any splits or tears, you can just turn those to back and no one will notice while they are admiring your clever chickie idea. Remove the cooked yolks from all eggs, reserving the yolks in a medium mixing bowl. Place the tops aside.
Mash up the yolks with a fork until all large pieces have crumbled. Add Dijon mustard through vegetable oil to the mixture. Stir well by hand or use a handheld electric mixture to get all of the lumps out. If is is not a smooth, spreadable consistency, add more vegetable oil.
Transfer mixture to your piping bag. It may take two rounds. Pipe mixture into the large half of each egg, making sure you fill them up generously and beyond the brim of the egg. Top with the smaller half of the white shell. Continue with remaining eggs.
Cut olives into small, square pieces. Using a vegetable peeler, shave off small pieces of carrot, trimming with kitchen shears to get the desired shape. Use olive pieces for eyes and carrot shavings for the nose.