Chicken Little Stuffed Eggs

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

–

Save & Share

Servings 8

false

( 42 ) Ratings

42 Ratings

5 Stars 13%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 23 )

90336e60-2bbe-4cac-bbc3-f275ed37a908

ingredients 4
Prep Time 30 min
Total Time 1 hr 15 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

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.

Review & Comments

Write a Review

MsBillie_B

report Posted Jun. 13, 2013 8:23 AM

I don't understand what all the fuss is about. These don't take much more time than regular deviled eggs. As soon as the eggs are done I run a bit of cold water over them (drain well)it makes them easier to handle and peel. I've cut them my zigzag carrot cutter as well as by hand. Cutting them before removing the yolk tends to be easier. Then gently squeeze the yolk out into a small bowl. I don't like sweet pickle relish therefore I use dill pickle relish and also add a few drops of Tabasco sauce. It adds a bit of spice but not hot. My in-laws usually visit every couple of weeks and I love

ddean1257

report Posted Mar. 24, 2013 6:38 PM

I used my zigzag cutter normally used for crinkle cut carrots or french fries and it worked beautifully!

mrsglitch

report Posted Mar. 19, 2013 3:22 PM

Teri700 - looks to me like shaved carrots were used for the grass.

mar6496

report Posted Jul. 28, 2012 6:05 PM

Very Cute but very time consuming.

bo-yo

report Posted Apr. 9, 2012 4:57 PM

You better have lots of time & patience to make these! Trying to get the yolk out is a joke. Broke more of them than I actually got to fill!! Will never attempt this recipe again!