Deviled Eggs, My Way!

I've been eating deviled eggs since before I knew what they were called! My mom used to make them into "little chicks" on any given day! She used pepper corns for eyes and a piece of pimento taken from the inside of a Spanish olive for a beak. She would make a mix of the yolk with mayo and mustard and put it in an icing bag to whip it up into a chick's shape. That was the only way we would eat hard-boiled eggs as children.

As a grown up, I have come to appreciate the taste and texture of a well prepared deviled egg. But I'm not a fan of every recipe! So, here is my mashup version of mom's little chicks and the common deviled eggs recipes.

You will need:

About 10 hard boiled eggs 

1 Tbs yellow mustard

1 Tbs mayo

2 Tbs Mexican cream (substitute with sour cream if you can't find it)

8-10 green pimento olives (I used Spanish olives)

5-6 bite-size dill pickles

2 large black olives (for decorations)

Start with your preferred method to hard boil eggs!

Remove some of the pimentos from the green olives and set aside with he black olives.

My favorite Mexican cream!!

                                                                                              The mayo acts as the glue!

Use a food processor to mix together the pickles and green olives until finely ground.

Remove the yolk from the eggs. Crumb it with a fork and add the olive and pickle mixture. Add the mayonnaise, cream and mustard until the mixture is smooth and perfectly blended together. Add salt and pepper to taste!

Scoop it back into the egg whites and decorate!

You could also decorate with paprika or cayenne pepper, depending on your preference!
















Use the black olives to create chick's eyes if you are serving it to little ones!

I got the idea for the hatching chicks from a Pinterest post, but these is not the way my mom used to make them!!

Happy Easter!!

Enjoy!