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
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Boil eggs for at least 10 minutes.
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Let drain in cold water and cool for at least 20 minutes.
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While the eggs are cooling, mix the mayo and yellow mustard in a bowl.
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Add in the turmeric and garlic powder. Mix.
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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.
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Place the bottom portion of the eggs into a muffin tin. Then fill with mixture.
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Top with the remainder of the egg.
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Add carrot beak and peppercorn eyes.
