*Adult supervision required. Let an adult handle the sharp knife and the hot stove.
Who doesn’t love devilled eggs? We at The KIDS Herald sure do! Let’s take the classic recipe and make them extra special – we are still in the Easter mood, after all! It’s all about the cuts for these pieces of art!
Eggs (at least one egg per person)
Salt and pepper to taste
If you like: celery salt or garlic powder, to taste
For decoration: carrot (or orange sweet pepper) and black olives
Let an adult handle this part: Bring a large pot of water to a boil, then gently put the eggs into the pot and cook for 13-15 minutes. Carefully take the eggs out and put them into a bowl with iced water. This “shocks” them and makes the shells easier to peel off.
Once the eggs cool down, peel them and cut them according to the pictures. Let an adult cut them in half as per usual, or cut off the top 1/3 in a straight line or in a zigzag pattern.
Scoop out all of the yellow yolks into a big bowl. Add a dollop of mayonnaise and a little mustard, along with just a little seasoning. Mix and mash with a fork. Start off with just a little and add more of the extra ingredients as needed, until you can mash the mixture into a nice, smooth paste. You can always add more, but cannot take it away, so don’t add too much at first!
Finally, it’s time to fill the eggs and decorate! Cut up the black olives, carrots and red bell pepper into small pieces to make the nose, eyes and/or feet. And there you have it!