RECIPE: Deviled Egg Easter Peeps

Mike Glenn April 4, 2015

Looking for a fun way to snack this weekend? This twist on the classic Deviled Eggs will produce the cutest egg peeps ever.

First, you will need
– 6 eggs
– 1/4 cup mayonnaise
– 1 teaspoon white vinegar
– 1 teaspoon yellow mustard
– 1/8 teaspoon salt
– Freshly ground black pepper
– Smoked Spanish paprika and small slices of olives and carrots, for garnish.

To create them, place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the tops off the eggs, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, paprika and pepper, then mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg bottoms, add the tops and the olive eyes with the carrot beaks.