Devilishly Cute Deviled Eggs

By Tracy

12 Person

20 Minutes

0 Calories

Devilishly Cute Deviled Eggs! Deviled eggs are a springtime favorite. They're perfect for an Easter spread or for any special gathering when the weather gets warmer. The Kitchen has an adorable tiny garnish idea that will dress up your eggs--and your table too! Make this fun and festive edible egg decoration you'll get double happiness.

Ingredients

12 slices thinly sliced smoked salmon
12 carrot tops/greens
Paprika
hot sauce
kosher salt
2 tsp. chopped fresh flat-leaf parsley
1 tbsp. minced dill pickle
2 tbsp. minced celery
1/4 tsp. Worcestershire sauce
3 tbsp. mayonnaise
6 hard-cooked large eggs, peeled

Method

01

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light.
02

Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika.
03

Cut 1/2-inch pieces of the carrot tops/greens using a paring knife. Cut 3/4-inch triangles of salmon with a paring knife to form the shape of tiny carrots.
04

Finally, place one carrot "top" and salmon "carrot" on top of each deviled egg.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Devilishly Cute Deviled Eggs

4.2

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

12 slices thinly sliced smoked salmon

12 carrot tops/greens

Paprika

hot sauce

kosher salt

2 tsp. chopped fresh flat-leaf parsley

1 tbsp. minced dill pickle

2 tbsp. minced celery

1/4 tsp. Worcestershire sauce

3 tbsp. mayonnaise

6 hard-cooked large eggs, peeled

03 Method

Step 1

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light.

Step 2

Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika.

Step 3

Cut 1/2-inch pieces of the carrot tops/greens using a paring knife. Cut 3/4-inch triangles of salmon with a paring knife to form the shape of tiny carrots.

Step 4

Finally, place one carrot "top" and salmon "carrot" on top of each deviled egg.

04 Author