Rating: 4.5 stars
42 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks.

Recipe Summary

total:
30 mins
prep:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.

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  • Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

Nutrition Facts

161 calories; protein 7.8g; carbohydrates 1.5g; fat 13.7g; cholesterol 218.4mg; sodium 188.4mg. Full Nutrition
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