Deviled Egg Chicks – GFCFSF

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Deviled Egg Chicks - GFCFSF

12 large eggs
1/2 cup GFCFSF mayonnaise (like Hellman's Canola Oil Mayo)
2 teaspoons brown or yellow GF mustard (like Grey Poupon)
salt and white pepper, to taste
1-2 black olives
1 carrot

Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.

Peel eggs and cut top 1/6th off. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, salt and pepper to taste to yolks and stir with fork until combined well, then spoon or pipe into egg whites. Place tops back on yolk filling askew.

Decorate with black olives for eyes and a carrot for a nose.