Deviled Egg Easter Peeps

Deviled Eggs Never Looked This Cute Before!

Enough with the classic, boring deviled eggs. It’s time to upgrade to something that will truly impress! These adorable deviled egg peeps will be the talk of the party this Easter.

Ingredients

• 6 Hardboiled eggs
• 1 tbsp. Mayonnaise
• 1 tsp. Yellow Mustard
• 1 tbsp. Minced Dill Pickle
• 2 tbsp. Dill Pickle Juice
• 1 tsp Prepared Horseradish
• Capers
• Carrot (sliced into thin disks)

Preparing the Deviled Eggs

Begin by cutting 1/4 inch from the bottom (the fatter end) of each egg to make a flat bottom on which the egg will be able to stand upright on its own.

Next cut the top 1/3 from the top of the egg (the thinner end). Carefully remove the yolk and collect them in a medium mixing bowl.

Feel free to nibble on the thin cut piece you cut from the bottom, as you won’t need these for the finished Peep.

Mixing the filling

Next, add the mayo, mustard, horseradish, dill pickles, and juice, to the bowl with the yolks and mix thoroughly. Of course, add salt and pepper to taste.

Next, find a medium-sized zip locking bag, and add the mixed filling to it. Gather the filling into one corner of the bag, and press out as much air as you can before sealing it.

With a pair of scissors cut about 1/2 inch from the corner of the bag. We just made a makeshift piping bag, you can use this for all sorts of things in the future.

The Devil is in the details.

Now we need to cut out the feet, and beaks from our sliced carrots.

Let’s begin with the beaks, as they are easy. With 2 simple cuts you can cut out a tiny pizza slice shape from each carrot slice.

For the feet, it will take four tiny cuts to get the shape of the feet. Take your time, and try to pick out the thinnest slices for the feet. The egg will be sitting partially on top, and a thick slice may cause the finished peep to tip over backward.

Assembling the Deviled Egg Peeps

Now we have done all the preparation. Its time to assemble the Easter Peeps. Gather all your pieces together, and try and keep them organized.

Start by placing the feet down on a serving platter side by side, next place the hollowed out egg so that it covers the uncut side of the carrot feet.

Next pipe the filling into the egg. You want about 2/3 of an inch above the rim of the egg. Smooth over the top of the filling with a spoon so it looks natural

Next place the beak pieces to form an open mouth. Then two capers for the eyes. Then finish it off with one of the top pieces you cut earlier.

You can arrange some mixed greens around your serving platter or cutting board to add some flare to your final presentation and make the peeps look like they’re sitting in the grass.

I apologize if some of these details are vague for these deviled eggs, as much of this process is difficult to explain in a concise way. However I created a video of the entire process, I encourage you to watch it to help fill in any gaps.
You can find it here --> Home Pressure Cooking – YouTube

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More Holiday Ideas

Check out our Holiday Ham in the Ninja Foodi or our How to Make a Holiday Charcuterie Board.

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