Easter 2012: Deviled Eggs

We used the eggs that we colored for Easter the day before to make deviled eggs. I made them more festive by giving them little chick faces something that I had seen around Pinterest. I use olives for eyes and bits of carrots for the beak. Fun and yummy.



Ingredients

12 eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
salt
Freshly ground black pepper

Directions

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well.

Evenly disperse yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Source: adapted from Food Network (bookmarked via Pinterest)