It’s that time of the year when you start to see those adorable candy peeps in the stores. They ARE cute but do you really want your kids to eat them? They are full of chemicals – in fact, there is nothing real in them. Here is a recipe that you can make with your kids, have some fun and eat real food at the same time.
Conventional peeps are typically make with sugar, corn syrup and gelatin as well as food colorings, preservatives and even carnauba wax. Huh? This means that it is sugar and high fructose corn syrup (from GM corn) and chemicals. While the gelatin may be the best ingredient, it is certainly not from animals raised on pasture. I don’t think you really want your kids eating that…
There are recipes around that use more natural sugars and gelatin to make a marshmallow peep, but these are still very high in sugar. Why not make a cute peep out of something that is actually beneficial? Why not make them out of eggs?
I saw these deviled eggs on the cover of Woman’s Day Magazine and decided I would make them. Of course mine are not as perfect, but they are cute aren’t they?
Deviled Egg Peeps
- One dozen jumbo eggs
- For the deviled eggs: 1 Tbsp mustard, 2 – 3 Tbsp mayonnaise, salt and pepper to taste
- Parsley or dill, broccoli, carrot, capers for making the faces
- 3 – 4 quart pot
- Serving dish
- Small spoon Knife
Place the eggs in the pot and cover with cold water
- Bring the 12 eggs to a boil then shut off the heat, leaving the pot on the burner
- Keep eggs in the pot covered for 12 minutes (use a timer)
- After 12 minutes uncover the pot and run the eggs under cold water – let them soak in the cold water for 15 minutes
- Carefully peel the eggs under running water immediately (it is easier right after cooking) and place in a bowl – you want to take care not to nick the whites or your peeps will not be as nice
- Cut the top 1/3 off the egg keeping the top aside and carefully remove the yolks in both halves into a bowl
- Mix together the ingredients for the deviled eggs with the yolks
- Slice a thin piece off the bottom of each egg white so they will stand straight
- Using your hands or a tablespoon, roll together the deviled portion and place it on the bottom half of the egg white – use your hands to make the shape fit, keeping the yolk part tall enough for a face
- Cut very thin triangles in the carrot for the beaks and wings and carefully place on the face
- Use the smallest capers for the eyes or cut tiny pieces of other vegetables
- Use the broccoli, parsley and/or dill for hairy parts
- Place the top third of the white for hats
- Have fun!
Tip: If you are using pastured eggs, they will be harder to shell so use the oldest ones you have. Alternatively, you could simply buy jumbo white eggs for this project.
Note: You may use more of the deviled portion than will go around for all 12 eggs
Cook Time: 12 minutes
Prep Time: 20 minutes