CHICKEN LITTLE STUFFED EGGS
Prep Time: 30 minutes (Ready in 1 hour 15 minutes) if using raw eggs ? less time if using already boiled eggs.
4 Servings 8 Servings
4 8 Eggs (boiled or if raw, follow directions below to boil)
2-3 drops 5 drops Blue, red or green food color, if desired
1 Tbl. 2 Tbl. Mayonnaise
1 1/2 tsp. 1 Tbl. Hot dog relish
Optional:
Chopped pimientos
Raisins
Ripple cutter
Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs.
In measuring cup combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge (or use a ripple cutter). Carefully remove top portion; set aside. With small slender spoon or knife, remove most of yolk from each egg.
Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Place reserved top portion on egg.
Place 2 tiny pimiento pieces or bits of raisin on yolk mixture to resemble eyes.
Refrigerate 30 minutes or until chilled.
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