Seasonal Cooking with Rita Calvert~The Local Cook 

Here at HG we don't just consider the chicks on the loose, but the big feathered gals, their eggs, and how to appreciate those eggs. You'll find the recipe for these clever stand-up deviled eggs and two additional deviled egg favorite recipes from a blog post I created a few years ago.


“Chicks On the Loose” Deviled Eggs

Makes 12 whole deviled eggs 

The inspiration for these darling critters goes to Alana Jones-Mann of Craft On. Her short and sweet video also shows how to simply craft these chicks. I adapted it a good bit to fit our Homestead Gardens’ theme of "Chicks on the Loose" and added some fresh greens while offering the option to create your own deviled egg holder.

 Keep the deviled egg mixture very simple for the little ones.

  • 12 hard boiled eggs, peeled
  • 2/3 cup mayonnaise 
  • Kosher salt
  • Small pieces from olive rounds
  • Small carrot pieces cut into 12 triangles (for the beak)
  • Small arugula leaves
  •  Ceramic egg carton or clean egg carton spray painted
  • Small muffin cup liners
  • Piping bag or 1 quart size zipper plastic bag

Across the circumference, cut off the top 1/3 of the hard-boiled egg. Scoop out the yolk of each and place in a small food processor or bowl. Puree or mash until completely smooth. Add mayonnaise and salt. 

Place the yolk mixture in a piping bag or zipper plastic bag. If using the plastic bag, cut off the  small tip of one corner to use as the piping “point”.

Fill each well in the egg container with a mini muffin cup paper. Surround each well in the “egg carton” with the arugula. Place the bottom 2/3 of the egg white in the container so it stands upright. PIpe the filling in each egg white until quite high over the top. (Refer to photo).

Add the eyes and beak for each “chick”. Top jauntily with the 1/3 of the egg white. 

Let the kids and big guys have a grand time with these sweet chicks.


Sweet Pea Deviled Eggs

This recipe and the following are my own creations to vary a bit from the expected. Go ahead and design your whimsy. The pea tendrils are more available these days as local farmers have started featuring them as a special crop.

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped shallot
  • salt to taste
  • Tiny sweet peas, fresh or frozen, very lightly steamed and cooled
  • Perky pea tendrils

Peel the cooled eggs and slice in half. Scoop out the yolks, place in a small bowl and mash, adding the mayonnaise, mustard, shallot and salt. Spoon some filling into the well of each egg white and then make a hole in the center of the filling. Mound some sweet peas in each hole and press down lightly so they don’t roll out. Garnish with pea tendrils. 


Shrimp Deviled Eggs

My favorite as it will for many folks.

  • 6 hard-boiled eggs
  • 4 ounces cleaned cooked shrimp, chopped, plus extra for garnish
  • 1 tablespoon quality tartar sauce (such as Naturally Fresh-refrigerated)
  • 1 teaspoon horseradish
  • 1 1/2 tablespoon brandy or dry sherry
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped garlic chives
  • 1 teaspoon fresh lemon thyme leaves
  • garnish with more chopped garlic chives

Half the eggs remove the yolks and mash; mix them with the shrimp and the other ingredients. Adjust the seasoning.

Fill the eggs with the mix and garnish each one with additional shrimp and garlic chives.

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