Reviewed: Apr. 26, 2012

I made these eggs for a party where everyone who attended is a deviled egg connoisseur. Five stars for the taste and texture of the filling, I subtracted one start because I wasted three whole eggs trying to figure out how to cut the top off just right. I ended up cutting the top off diagonally which worked out well and allowed me enough room to remove and fill the yoke section of the hollowed egg without incident. I will make these again.

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Reviewer:

Andrea

Reviewed: Apr. 8, 2012

love the idea....didn't turn out quite as perfect as the picture however. it wasn't terribly time consuming to make them, but i think my olives were too big, making the chicks faces look just bizarre! :) as for the egg recipe, it was a nice change, but i think we all agreed we prefer it without the curry powder. just the mayo, dry mustard powder, sprinkle of paprika version is what we grew up with and i think the simplicity rules in this case. thanks for posting!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 7, 2012

To all who had trouble cutting the eggs I have found a very simple solution that works wonders. I sliced the egg 1/3 way down from the narrow end. Took it apart and took the yolks out. I then used small scissors and cut the zig-zag pattern on each top. So easy and they don't fall apart. I also used peppercorns for the eyes and red pepper for the beak.

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Reviewer:

Linda Rutko

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Grand Island, New York, USA

Reviewed: Jun. 13, 2011

My mom and I made these for Easter and they were very cute. We used the piece cut from the bottom of the egg - and cut smaller circles to use as eyes and colored them blue. We also used black olives. Very festive. Will probably use again next year. Thanks for the cute idea!

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Apr. 25, 2011

Very good recipe, I only made one of the chicks and cut the rest of my eggs in the normal way. they tasted great and the one chick egg was placed in the center of my serving tray and worked GREAT when I placed plastic wrap over my dish, it was taller and kept the plastic from sticking to the regular eggs. From now on I will make at least one chick for the center.

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Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Bourbonnais, Illinois, USA

Reviewed: Apr. 24, 2011

I am always impressed with the creativity and talent of the cooks on this website. For me, these were fragile and tricky to do, but who cares? They are too cute.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 23, 2011

I did half a recipe to test this out. I found the procedure to be a little tedious. The eggs have to be cut just right for yolk to come out easily. I had to go a little lower than 1/3 down on the ones that worked. And, the filling had to be set just right to get the olives to lay correctly. I am not a fan of curry powder but used it because I thought it was meant for coloring. I think they would have been better leaving out the curry powder and parmesan cheese as it gives it a slightly odd texture. I don't normally buy stuffed green olives and couldn't find anything smaller than a 7 oz jar for the few needed, unfortunately. Of the 3 that turned out they were cute! It was fun to try but would be too much work to take to a party. My advice for success at these overall: is use the same filling you use for your favorite deviled eggs and cut the pattern slightly lower than 1/3 down and these will work out perfectly!

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 16, 2011

Made these and took to a Retirement Home...everyone there went crazy over them...didn't want to eat because they were TOO CUTE! They finally ate them (or took them home for later) and loved the taste! Many thanks for a FABULOUS idea/recipe!!!

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Mar. 9, 2011

The recipe is good and makes an adorable presentation. I did them as owls for Halloween and my coworkers were impressed. Only change I made was leaving out the parmesan--me, an Italian--because I tried it once with the cheese and hubby didn't care for them that way.

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Reviewer:

Kandi & Mark

Reviewed: Mar. 9, 2011

These turned out really cute. However, cutting the zig zags and getting the yolks out without breaking the egg whites was not easy, and was much more time consuming than most deviled egg recipes. Everybody oooohed and aaahed at Easter over how cute they were.

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15 users found this review helpful