This is a fun way to stuff eggs. And a fun way to eat eggs.
I trimmed off just enough of the bottoms of each hardboiled egg to make them stand up
Then cut it in half or cut it about 1/3, 2/3 whichever way you’re looking at it.
In a bowl I mashed the egg yolks with the biggest fork I could find. Ok, fine, I just wanted to use that fork even though it was marginally unfunctional. Now spell check has decided “unfunctional” is not a word. Too bad, it can underline it in red all it wants. I’m still using it. Unfunctional unfunctional unfunctional!
Anyway, Next I added some parmesan and a spoon of mayonnaise.
I put in a teeny forkful of mustard but after tasting it, think skip the mustard or substitute something else for the mayonnaise would be a good idea, it was too vinegary.
Then I loaded up the bottoms of the eggs with the yolk filling and placed the other half on top.
Using two capers for eyes and a bit of carrot I made the face. I cut the feet out of carrot slices also.
Stuffed egg chicks
- 6 Peeled hard boiled eggs
- 1 tsp. parmesan
- 1 tbsp. mayonnaise
- pinch or less mustard
- capers for eyes
- carrot for feet and beak
Slice eggs in half 1/3; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, parmesan, mustard; mix well. Adjust ingredients for taste.
Stuff filling into bottoms of egg whites and place top on. Cut out feet and beaks from carrot slices. Use capers for eyes.
Make ahead or eat right away.