- 12 shelled, hard-cooked medium eggs
- 1/3 cup mayonnaise
- 2 tbsp. yellow mustard
- 24 currants
- 1 (2-inch) length carrot
Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks. Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined. Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops. Place 2 currants for eyes on yolk mixture of each egg. Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place carrot beak on each egg.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.