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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These big - eyed chicks will steal the show at your Easter table or a buffet. Ingredients:
12 hard - cooked eggs |
1/2 cup mayonnaise |
1/2 cup chredded parmesean cheese |
2 teaspoons finely chopped onion |
1/2 teaspoon curry powder |
1/2 teaspoon prepared mustard |
1/2 teaspoon pepper |
3 stuffed olives |
1 small sweet red pepper |
Directions:
1. Hard boil the eggs.
2. Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesean cheese, onion,curry , mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.
3. Cut olives into slices for the eyes. Cut 12 small triangles from the red pepper for beaks. Gently press the eyes and beaks into the yolk filling. Refrigerate until serving.
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