Prep 30 mins
Cook 10 mins
Such a cute idea from the Paas Easter Egg folks. The original recipe used mini chocolate chips for the eyes and mouth, but I have used capers instead. You will need a small sandwich bag for this recipe. Enjoy!
- 12 large eggs
- 6 tablespoons mayonnaise
- 2 teaspoons mustard
- 1 pinch cayenne pepper
- salt and black pepper
- 24 capers
- Cook eggs about 10 minutes. Run cold water over to cool down quickly.
- Peel hard boiled eggs.
- Halve each egg lengthwise and scoop the yolks into a medium bowl, reserving the egg whites.
- Mash the yolks and add mayonnaise, mustard and cayenne; season with salt and black pepper.
- Fill yolk mixture into a small sandwich bag, cutting a small opening in the corner of the baggie. Gently squeeze the bag to pipe the yolk mixture into the egg white halves.
- Use the capers for the eyes and mouth.
- Cut the carrots and celery to make whiskers and ears(you can interchange them).
These were a big hit with both kids and adults at Easter. Made for PRMR.
Too stinking cute!!! Made these tonight and it was kind of fun (like being a little kid again). I made half the batch called for. Mine don't look at all picture perfect... but our 1 yr old grandson "oogled" at them from below the counter top as Nana Rosie was trying to get a clear, bright photo, and then he devoured them as soon as I clicked the photo. The first 5 ingredients on the list are what I normally use in my deviled eggs (usually along with some minced up onion and soft bacon bits). So I used onion slices for the ears. I wish I would have had capers on hand for the eyes and nose, but I didn't so I had to improvise. (Eeewww, the thought of using mini chocolate chips in a deviled egg just made me shiver!) I used diced carrots for the nose and chives for the whiskers (no celery on hand either). On half of them I used bacon bits for the eyes (since I mix them into it anyways) and the rest of them I used diced jalapeno (hubby likes hot stuff). I will definitely be making this again for Easter. I'm even trying to brainstorm as to how I could make half of them look like baby chicks (maybe "fluffier" with a nicely carved carrot beak and celery heart leaves for feet protruding out?). LOL I think this recipe is very versatile and can be used to let your imagination go (be a kid again). Thank you for posting this recipe. It was so much fun to make. (Made for PRMR - Spring 2013) -Rosie