Recipe: Deviled Egg Peeps

Deviled Egg Peeps, peeps, deviled eggs


  • 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


  1. Place the eggs in the pot and cover with cold water
  2. Bring the 12 eggs to a boil then shut off the heat, leaving the pot on the burner
  3. Keep eggs in the pot covered for 12 minutes (use a timer)
  4. After 12 minutes uncover the pot and run the eggs under cold water – let them soak in the cold water for 15 minutes
  5. 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
  6. Cut the top 1/3 off the egg keeping the top aside and carefully remove the yolks in both halves into a bowl
  7. Mix together the ingredients for the deviled eggs with the yolks
  8. Slice a thin piece off the bottom of each egg white so they will stand straight
  9. 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
  10. Cut very thin triangles in the carrot for the beaks and wings and carefully place on the face
  11. Use the smallest capers for the eyes or cut tiny pieces of other vegetables
  12. Use the broccoli, parsley and/or dill for hairy parts
  13. Place the top third of the white for hats
  14. Have fun!