Hard-Cooked Egg Easter Chickens

  1. Cut top off egg with notched/jagged edges.
  2. Remove yolk for deviled egg filling.
  3. Restuff with filling.
  4. Make chicken feet by notching thin slices of carrot.
  5. Make tail feathers with small sprigs of parsley and simply stick stem ends into back of chicken.
  6. Use carrot trimmings for beak.
  7. Cut ripe olives into slivers for wings.
  8. Cut a thin slice from large end of egg to form a flat base so chicken can stand upright.
  9. Attach feet and wings with wooden picks.
  10. Insert small carrot beaks in olive heads and attach to chickens with wooden picks.

Remove shells from hard-cooked Hickman’s Eggs. Chill thoroughly.

  • Hickman's Eggs
  • Parsley
  • Carrot
  • Olives
  • Toothpicks