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)
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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.
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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.
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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