Devilled Egg Chicks
- 12 eggs*
- 6-8 tablespoons mayonnaise
- 2 teaspoons mustard (unseeded is best but all I had was seeded so my chicks looked a little like they had chicken pox)
- Tabasco sauce
- Salt and white pepper to taste
- Pinch of sugar
- 24 black peppercorns
- 1/4 carrot sliced into tiny beaks
*Tip: The older the eggs, the better as the shells slip off more easily in one piece.
Step 1 - Gently place the eggs in a saucepan of cold water and bring to a boil. Throw an unlit match in the water (a tip from Nigella Lawson to prevent any whites from billowing about in the pan) and boil for 8 minutes. Rinse under cold water and cool. When cool, peel the shells from the eggs.
Step 2 - If you use older eggs, the air sac in them gets larger with age so you won't need to chop off the bottoms to help them sit flat. Slice off the tops of the eggs about 1/3 of the way down. Scoop out the egg yolk and place in a small food processor.
Step 3 - Blend the yolks with the mayonnaise, mustard and Tabasco sauce. Add the salt, pepper and sugar to taste. Place in a piping bag and pipe the mixture into the hollowed out bottoms. Place the peppercorns as eyes and the carrot as a beak. Trim the tops - you can also make a jagged pattern on the tops and then place on top of the heads.