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Chicken Little Stuffed Eggs

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Chicken Little Stuffed Eggs
  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 8
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Stuff some fun in deviled eggs. They've got the same great taste.

Ingredients

8
eggs
5
drops blue, red or green food color, if desired
2
tablespoons mayonnaise
1
tablespoon hot dog relish

Directions

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
  • 2 In measuring cup or old coffee mug, combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until of desired color. Pat dry with paper towel.
  • 3 Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion and yolk; reserve tops. Place yolks in small bowl.
  • 4 Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Top each with reserved top portion of egg. Refrigerate 30 minutes or until chilled.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Egg
Calories
100
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
10%
)
Cholesterol
215mg
72%
Sodium
95mg
4%
Total Carbohydrate
1g
0%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
6g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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