Recipe: Deviled Egg Peeps
- Author: Dr. Jill
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
Ingredients
- 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
- 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!