Not your typical Easter Eggs

Even kids who don’t like eating eggs will enjoy this recipe. Some COOKSMART kids learned to eat eggs , a great source of protein by making these Devilled eggs with us. So mach creative fun!



·        12 eggs or as many as you have

·        1/4 cup Dijon mustard

·        1/4 cup mayonnaise

·        green and red peppers

·        Shredded carrots

·        24 pieces Sliced almonds

 

Directions

1.    Hard boil eggs.

2.    When eggs are cooled, cut in half lengthwise and scoop out the yolks into a bowl.

3.    Add mayonnaise and Dijon mustard to the bowl and mash together with the yolks.

4.    Spoon mixture into egg white halves.

5.    Cut small squares from a green pepper slice. Use two per egg for the eyes. Cut small squares out of a red pepper slice and use one per egg for the nose.

6.    Cut out a small slice of red pepper and form into a smile. Place one on each egg.

7.    Use four slices of shredded carrot to form whiskers on each egg.

8.    Push two sliced almonds onto the top of the yolk on each egg.

 


Or try this version:

COOKSMART kids learn the components of recipes, and why we use the different ingredients, so they can then mix and match their flavours to make it the way they like it, and they learn to balance the flavours so their food tastes delicious!

  • 12 hard-boiled eggs, peeled

  • 2 tablespoons mayonnaise

  • 1 1/2 tablespoons 1 dill pickle, finely chopped

  • yellow mustard

  • 1 tablespoon prepared horseradish, or to taste

  • 1 teaspoon pickle juice

  • salt and ground black pepper to taste

  • 1 carrot, cut into rounds

  • 12 slices canned black olives, or as needed

  1. Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

  2. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'

  3. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.

  4. Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.




 

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