Cute Deviled Egg Chicks for Easter

Deviled chick eggs

I love to make a fun food for each holiday. After my kids grew up, I stopped making silly, fun holiday food. But now that I have a 2 year old granddaughter, I have  a new generation to make these things for.

Now I actually saw something similar to this on Pintrest and I thought I had repinned it to show yall. But now I can’t find it so I guess I didn’t.

Anyway the original was made with your traditional deviled eggs, you know where the yolks are mixed with mayonnaise and maybe a little mustard.

I like my deviled eggs more chunky, like egg salad with lots of chopped veggies. So I wondered if I could make cute chicks with the chunky consistency. Only way to find out was to try it and I think they came out pretty cute.

Below I show you how I make my deviled eggs. Feel free to use your own deviled egg recipe if you want. Also I really don’t have many measurements for my deviled eggs. I just eyeball and taste test until they are just right.

What you will Need to Make the Chicks

  • Clean egg carton
  • Eggs (as many as you want to make)
  • Pitted Black Olives ( I only used 1 for this)
  • Carrot (I used just part of 1 baby carrot to make 8 eggs)
  • Ingredients to make Deviled Eggs (or make them the way I do- see below)

 

What You Also to Need if You Make Chunky Deviled Eggs Like Mine

Devield Egg Ingredients

Along with the eggs, I also use:

  • Mayonnaise
  • Mustard
  • A Dill Pickle ( I used 2 dill pickle slices)
  • 1 Stalk of Celery
  • 1 Small Onion
  • Paprika
  • Salt and Pepper

Boil Your Eggs

Boiling Eggs

  • Put your eggs into your pan in one layer and cover with water.
  • Put a splash of vinegar and sprinkle of salt to keep the egg shell from sticking to the eggs while cooking.
  • Bring to a boil and then turn off.
  • Let eggs sit on burner for 15 minutes (If you use a gas stove, leave them on low heat for 15 minutes).
  • After eggs are cool, gently crack the shell and remove it.

Prepare Your Eggs

Cutting Boiled Egg

  • Cut your egg as shown in the photo above. Leave enough at the top for the chick’s “cap”.
  • Gently spoon out the yolk, being careful not to tear the egg white.
  • Put the yolks in a large bowl. NOTE: If you do tear the egg, just chop it all up and add it to the deviled egg concoction. I sacrificed 2 of my eggs this way.

Prepare The “Deviled” Part

  • With your electric mixer, mix the yolks with mayo, mustard, paprika, salt and pepper to taste. I don’t have set amounts for these ingredients but usually it’s around a tablespoon of mustard and 2-3 tablespoons of mayo.
  • Chop your veggies and add to the bowl with the yolks. I used my food processor to finely chop my celery, onion and pickle.

 

 

chopped celery

Your egg mixture should look something like this:

egg mixture

Make Your Chicks

Now comes the fun part!

Fill the egg whites with the deviled egg mixture. Make sure you over fill so you have the chick’s “head” coming out of the egg white.

Fill the eggs

Add the faces. Just chop up tiny pieces of black olive for the eyes and a carrot for the beak.

eggs in carton

 

Now just add the caps and your done!

finished chick eggs

MayMay loves eating these cute little guys. In fact, we made these about 4 days ago and she has asked me every day for more “eggy chickies”.

MayMay eating eggie chickies

If you make these, please let me know how they turned out. I’d love a picture too and will add it to this page.

Happy Easter!

Cathy

Meal Plan Monday for August 15 thru August 21

Ah, ready for another week!  It’ll be busy for us. My mother has 2 doctor’s appointments that I’ll have to take her to. One of my best friend’s just got a new puppy and I promised to go over and meet her (didn’t take much convincing, I love puppies!). My only grandchild has her 2nd birthday on Tuesday and I will be making her cake. Well actually cupcakes that will (hopefully) look like Elmo from Sesame Street. And my youngest son starts college on Wednesday. How is your week looking?

Okay, here’s my plan for this week:
Monday
BBQ Chicken
Asparagus

Tuesday
Spinach Manicotti

Wednesday
Taco Soup

Thursday
Hotdogs
Salad
Friday
Fast Food (my break from cooking!)

Saturday
Grilled Steak
Fried potatoes and onions
Green Beans

Sunday
Chicken Alfredo
Brussels Sprouts

 

Today, I’ll share my Spinach Manicotti recipe:

Manicotti
1 pkg manicotti shells
1 bag of frozen chopped spinach
1 large container of cottage cheese
1 can or jar of spaghetti sauce
1 12oz bag Mozzarella
1 8 oz bag Cheddar
1/2 t pepper
1 t garlic salt or powder

Preheat oven to 375 degrees.
Boil manicotti shells until done.
Microwave spinach until no longer frozen, and is at least warm (usually 5 minutes). Drain the spinach.
In a large bowl, mix spinach, mozzarella, 1/2 of the Cheddar, cottage cheese, pepper and garlic until blended.
When manicotti noodles are done, fill them with the spinach/cheese mixture and lay in a baking dish.
Cover with spaghetti sauce and remainder of cheddar.
Bake for 45 minutes or until golden brown.

Have a great week!

Cathy

Tips For Avoiding Food Poisoning

food poisoningYears ago when I was about 17, my friend and I stopped by a fast food restaurant for lunch. We both had a roast beef sandwich.

I remember that the roast beef looked a little “off” to me. It was just a tad grey around the edges. But it smelled okay and it tasted okay so we ate it.

By late that night and throughout the next couple of days, I had what I thought was the worst stomach virus of my life. Continuous vomiting and diarrhea for 2 days.  It was not a fun time.

Once I felt well enough to go back to school, I got a chance to talk to my friend who I had gone to lunch with. Turns out, she had been sick with the same symptoms for the past several days too.

Coincidence? I don’t think so. More likely, what we had was not a stomach virus at all but was food poisoning.

Food poisoning is much more common than you think. In fact I had a doctor tell me that most of the cases of what people think are stomach viruses are actually food poisoning.

There are millions of cases of food related illness in the US every year. A lot of them could have been avoided.

Germs like Salmonella and Ecoli are the most prevalent offenders for food poisoning. Most people will get the symptoms like I had for a day or two and then recover. Some people will die from being contaminated from these bad bugs.

Below are some things you can do to avoid food poisoning. Most are common sense but it doesn’t hurt to be reminded of them once in awhile.

  • Make sure your hands are clean before handling food. Wash them thoroughly first to kill any bacteria that is living on your skin or nails.
  • Make sure you use a clean surface to cut or prepare your foods. Wash all cutting boards, the counter tops and anything else that comes in contact with raw meat. Use hot water and an antibacterial cleaner.
  • Make sure your food is thoroughly cooked.
  • Do not eat raw eggs or anything that has raw eggs in it. When cooking with eggs, throw away dirty eggs and cracked eggs.
  • Drink juices that are pasteurized.
  • Thaw frozen food in the fridge.
  • Canned goods should not look swollen. That’s a sure sign of botulism which is deadly.
  • Make sure that lids are not loose when you buy jarred foods. The lids should also not look swollen.
  • Be aware of the “use by” and “sell by” dates. Don’t buy or eat food past those dates.
  • Refrigerate food as soon as possible after purchasing.
  • And don’t leave cooked food out on the table longer than 2 hours.
  • Label leftovers with dates so you don’t forget to use them up before they go bad.
  • If you have any doubts about the food, such as the smell, color, taste or if you aren’t sure how old it is; just throw it out.
  • Wash fruits and vegetable really well before eating.

Let’s eat safe out there folks!

Cathy

 

My Simple Tip To Reduce Acid in Tomato Sauces

quick tip

If you are like me and have a problem with stomach acid with tomato based sauces, I have an easy solution for you.

Milk!

I make a mean spaghetti sauce and my lasagne is a family favorite. I also make a fairly yummy spinach manicotti. The only problem with all these dishes is it leaves me with that nasty acid indigestion. You know, when you burp up that nasty, burning acid taste in your mouth?

I found that while I’m simmering my tomato sauces, if I add a cup of milk to the sauce (sometimes less depending on the amount of sauce I’m making), the stomach acid disappears!

You may be wondering if the milk changes the color and flavor. Well it does a little, but it’s not a bad change.

The color is not quite as red but it’s not obvious. And the flavor is a little milder which my family prefers anyway.

If you have a problem with tomato based sauces, give this a try and see if it helps. I’d love to hear how it works for you!