RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY
This is a rather silly recipe—one to make you smile. It’s an idea from the internet, so feel free to adapt it to your own taste(s). You can julienne the carrots by hand if you want, or purchase a package (already cut) in the supermarket. Don’t want to bother with cooking the eggs? You can now buy pre-cooked eggs in the market as well.
I make my hard-boiled eggs by placing the raw eggs in a saucepan and covering them with cold water. Bring it to a boil, reduce to a simmer, and cook for 4 to 5 minutes. Turn off the heat and let the eggs stand in the hot water for about 15 minutes or longer—it’s okay if you forget about them for a while, which I usually do! Pour out the hot water and run cold water into the pan for a minute or so. Remove the eggs and peel them. Dry them on paper towels before proceeding with the recipe.
"Chick" Deviled Eggs
- 6 hard-cooked eggs, peeled
- 3 to 4 tbsp mayonnaise (Hellman’s preferred)
- 1 to 2 tbsp Dijon mustard
- Salt and pepper to taste
- 1 cup julienned (slivered) carrots
- 3 pitted black olives
Optional: fresh curly parsley or dill fronds
- Slice the bottom off the eggs in a half-inch piece; cut off the top of the egg, about a third of the way down.
- Remove the yolks and place them in a bowl; dice the bottom piece of the eggs and add that to the bowl, along with mayonnaise and mustard.
- Season to taste with salt and pepper and adjust mustard to taste as well.
- Set the largest piece of the eggs on a platter and fill each with the mashed yolk mixture. Place three pieces of carrot on the bottom for feet, then top with the “cap” and surround the eggs, if desired, with parsley or dill (to make them look more “free range” if you wish).
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out; place these on the mashed yolks for eyes, and stick a piece of carrot below them for the beak. You can also do two pieces if you want a more “open beak” look. Cover loosely with plastic wrap and chill until serving time.