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recipe image Cutie Patootie Deviled Eggs

Cutie Patootie Deviled Eggs

Cutie Patootie Deviled Eggs

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  • Preparation timePrep time10 min
  • Ready inReady in25 min
  • ServingsPortionsPortions 12
  • DifficultyDifficultyHard

Ingredients

Deviled Egg Mixture
Cutie Patootie Decorations
  • 1 small carrot sliced into thin rings for the beaks
  • 6 whole black olives, pits removed for the eyes *pickles would work too!

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Peel 12 hardboiled eggs. With a sharp knife, slice off a thin layer from the base of the egg - this will give the egg a flat surface to stand up on the platter. Cut off a bigger top third of the egg. Gently squeeze around the base of the egg to gently loosen the yolk and pop it out. Make sure to keep the lids paired with their bases.
      2. In a medium mixing bowl add mayonnaise, Country Crock, salt, pepper and paprika with egg yolks and mix until fine and smooth to make the base filling.
      3. In a medium mixing bowl add mayonnaise, Country Crock, salt, pepper and paprika with egg yolks and mix until fine and smooth to make the base filling.
      4. Transfer the mixture to a piping bag and pipe generously into each egg base. Place the matching top ⅓ onto the base and press down gently to adhere.
      5. Transfer the mixture to a piping bag and pipe generously into each egg base. Place the matching top ⅓ onto the base and press down gently to adhere.
      6. For the eyes, poke through the olives or pickles several times with a plastic straw then gently squeeze them out of the straw.
      7. For the eyes, poke through the olives or pickles several times with a plastic straw then gently squeeze them out of the straw.
      8. For the beaks, thinly slice a few carrot rings and cut each ring into sixths.
      9. For the beaks, thinly slice a few carrot rings and cut each ring into sixths.
      10. Assemble your chicks, insert 2 olive rounds for the eyes and 2 carrot wedges for the beak. Place the chicks on a platter and garnish with fresh parsley for a grassy free range feel.
      11. Assemble your chicks, insert 2 olive rounds for the eyes and 2 carrot wedges for the beak. Place the chicks on a platter and garnish with fresh parsley for a grassy free range feel.

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