Devil Chix Deviled Eggs
Here’s an artistic edible for Easter or any springtime gathering: Devil Chix. I’ve posted this recipe before in various places, and it’s always a hit. And this time, so appropriate for the Iron Chicken Kitchen theme!
They are deviled eggs whose white parts are sculpted to look like eggshells and the yellow deviled yolks form little “chicks” with peppercorn eyes and carrot beaks. The recipe is below. Guests LOVE these things!
FYI, the word “deviled” is used for this type of eggs dish, and also for certain ham, crab and other dishes, because the word originally meant things were prepared with highly spicy seasoning. Presumably, the heat of the spices reminded people of hellfires. Can’t vouch for that, but you can “devil” these up or down, depending on your taste. I even have a friend who adds lobster to her deviled eggs. Yum!
FY (further) I, the French version of deviled eggs are called eggs mimosa. Deviled eggs are also called stuffed, dressed, or Russian eggs.
Feel free to experiment with different flavors. For example, use a teaspoon of my Iron Chicken Kitchen Chili Powder Blend instead of the paprika, cayenne, salt and pepper. Or use Italian Seasoning Mix or even some of the Ranch Flavor Packet. Sky’s the limit! Just remember to taste the yolk mixture before filling the whites.
Here’s how to make them:
Devil Chix Deviled Eggs
- 6 eggs
- 1 teaspoon sharp mustard
- 1 tablespoon mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- salt and fresh ground pepper to taste
- 12 whole peppercorns
- 1 carrot slice diced into small pieces
- Hard boil the eggs and cool completely in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish layer forms around the yolks inside.
- Peel the eggs and rinse.
- With a sharp paring knife, cut about 25% off the smaller end of each egg and reserve the pieces.
- Carefully remove the yolks from the whites and put them in a separate bowl.
- Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
- To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
- Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
- Serve chilled on a bed of lettuce.