Posted: 6/13/2013 8:23:24 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
Posted: 3/24/2013 6:38:52 PM
I used my zigzag cutter normally used for crinkle cut carrots or french fries and it worked beautifully!
Posted: 3/19/2013 3:22:51 PM
Teri700 - looks to me like shaved carrots were used for the grass.
Posted: 7/28/2012 6:05:31 PM
Very Cute but very time consuming.
Posted: 4/9/2012 4:57:52 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!
Posted: 4/9/2012 11:02:26 AM
I made these yesterday (Easter) and they were a huge hit! To make them faster & easier to do, dye the blue first - it colors the eggs fastest. Yellow barely works, so I "painted" it on after stuffing them. Green & pink came out after soaking a little longer, but you can be cutting the blue ones while you wait. Also, I cut the eggs straight at the top, removed yolk, then made the zig-zag cuts on the front only (eggs are sturdier this way). If you lay the egg on a plate, it's easy to cut with a small paring knife from the inside & you won't rip the whites, plus it's much faster. Hope this helps!
Posted: 4/7/2012 12:50:10 PM
@Terri700 - It looks like to me, that is shaved carrots under the eggs. Happy Easter!
Posted: 4/7/2012 12:22:26 PM
I don't have a tip at this point, but I was wondering if anyone knows what was used as the "grass" underneath these??? Thanks in advance if anyone has figured it out!
Posted: 4/4/2012 5:54:31 AM
I made these several years ago. They are just too cute! For the eyes, I took a black olive and with a straw cut out little round dots. They are time consuming but worth the effort. I used my regular recipe for deviled eggs.
Posted: 4/4/2012 4:54:33 AM
I make deviled eggs almost every Sunday and the seceret is this...If you peel your eggs while they are still warm the shells will come off much more easily. I crack the fat end first then the pointy end then gently roll the sides to crack it all over, then start peeling at the fat end (where the air pocket was)...if the eggs are fresh they will peel perfectly almost every time!