Chirp, Chirp Deviled Eggs
Makes 6 servings
Make your Easter holiday special with these adorable deviled eggs. They're easier to make than you think and your family will think you're Martha Stewart!
6 hard-boiled large eggs
3 tablespoons light mayonnaise
3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
1 teaspoon honey mustard
1/8 teaspoon salt
A few pinches of pepper
Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Nutrition Information per Serving: (2 halves)
100 calories, 7g fat, (1.5g saturated), 170mg sodium, 0g fiber, 6g protein