The Deviled Peeps recipe is a cute and delicious appetizer perfect for the Easter feast. This recipe has white eggs, mayo, mustard, and spices — carrots for the beaks and black olives for the eyes. Nesting on a plate garnished with curly parsley.
Resting time inside the fridge15mins
Cuisine: American Cuisine
Keyword: eggs, mayo, mustard
Author: Chef Adriana Martin
2tablespoons of mayoadd extra as needed
1teaspoon of mustardadd extra as needed
1teaspoon of smoked spicy paprika
1teaspoon of pink salt
12petite triangles made with carrots for the beaks
6setsof eyes made with black olives
1bunch of curly parsley for decorating the plateoptional
Cook the eggs for 10-15 minutes. Cool in iced water and refrigerate. Peel under running water. Cut the bottoms and the tops of the eggs. Remove the yolks and set aside on a bowl.
The cutting of the eggs can be done on a zigzag pattern to emulate the cracking of the egg when the chick is coming out of the shell.
Mash the yolks with a fork and mix with the mayo, the mustard, and the spices. Whisk until getting a luscious paste.
Pour the paste into a piping bag. It is recommended to refrigerate to allow the mix to get harder and facilitate the piping.
Pipe the yolk mixture into each egg white shell making sure to pipe high so that the tops remain on their place.
Decorate the peeps with the carrots to simulate the beaks and the eyes using black olives.
Serve on a tray and garnish with curly parsley. Refrigerate until ready to serve. Make sure to cover to avoid dryness.
Make sure to cook enough eggs just in case some eggs don't survive the slicing or the removal of the yolk.