Chicken Little Stuffed Eggs

Stuff some fun in deviled eggs. They've got the same great taste.

(42)
23 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 4
  • servings 8
 

Ingredients

8
eggs
5
drops blue, red or green food color, if desired
2
tablespoons mayonnaise
1
tablespoon hot dog relish

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
  • 2 In measuring cup or old coffee mug, 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.
  • 3 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. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
  • 4 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. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.
  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
  • 2 In measuring cup or old coffee mug, 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.
  • 3 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. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
  • 4 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. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Egg
Calories
100
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
215mg
215%;
Sodium
95mg
95%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet