Egg Chicks
 
Yield: 12
Ingredients
  • 12 shelled, hard-cooked medium eggs
  • ⅓ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 24 currants
  • 1 (2-inch) length carrot
Instructions
  1. Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks.
  2. Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined.
  3. Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops.
  4. Place 2 currants for eyes on yolk mixture of each egg.
  5. Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place a carrot beak on each egg.
Notes
Make-Ahead Tip: Eggs can be made a couple of hours in advance, placed in a covered container, and refrigerated until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-chicks-recipe/