Easter Turmeric Deviled Chick Eggs
Prep Time - 30 mins
Ingredients
- 1/2 cup mayonnaise or vegan mayonnaise
- 3/4 tsp. organic yellow mustard
- dash turmeric (add slowly and taste test!)
- dash garlic powder
- organic carrots, for chick beaks
- black peppercorn, for chick eyes
Instructions
- Boil eggs for at least 10 minutes.
- Let drain in cold water and cool for at least 20 minutes.
- While the eggs are cooling, mix the mayo and yellow mustard in a bowl.
- Add in the turmeric and garlic powder. Mix.
- Once cooled, cut the eggs horizontally about 2/3 quarters of the way up. Scoop out the yokes and add to the Veganaise/mustard mixture. Mix until smooth.
- Place the bottom portion of the eggs into a muffin tin. Then fill with mixture.
- Top with the remainder of the egg.
- Add carrot beak and peppercorn eyes.
