Little Deviled Chickie Eggs
- 12 eggs
- 3 tablespoons (45 ml) mayonnaise, approximately
- Fresh rosemary
- Sprouts or mixed lettuce leaves, for garnish
- Salt and white pepper
- Toothpick, as needed
- In a saucepan, place the eggs and cover with cold water. Bring to a boil over high heat. When the water begins to boil, cover the pan and remove from the heat. Let stand, off the heat, for 12 minutes. Remove the eggs from the hot water and immerse in ice-cold water to stop the cooking. Peel the eggs.
- With a small knife, halve each egg white, in a zigzag fashion, to mimic a broken shell and remove the yolks.
- In a bowl, combine the egg yolks and mayonnaise until the mixture is smooth. Season with salt and pepper. With your hands, shape 12 large balls, with about 15 ml (1 tablespoon) of egg yolk mixture, then 12 small balls with about 5 ml (1 teaspoon) of the remaining mixture.
- Insert the large balls in 12 half-egg whites and top with the 12 small securing them with a toothpick. If necessary, cut the bottom of the egg whites, so they are stable.
- Cut 12 small triangles in a thin slice of carrot as beaks. Cut the rounded end of 24 rosemary leaves eyes and decorate. Cover a serving platter with the sprouts and the chicks in their shells.
- Garnish with empty shells.
Thank you to Claudette Cloutier, Gatineau, for sharing with us her chick-shaped deviled eggs, a recipe she calls "Granny’s backyard”.