Deviled Egg Birds

Subject: Deviled Egg Birds Fri Nov 07, 2008 3:21 pm

Deviled Egg Birds

Hard cook 8 eggs according to general directions
Shell them and cut in halves lengthwise,
Remove yolks very carefully
Put aside the 12 most attractive halves of whites
Put all yolks and rest of whites through a strainer, or food processor
Combine them with
1/4 cup soft cheese
2 tbsp mayonnaise
1 tsp vinegar
1/2 tsp salt
1/8 tsp garlic salt
1/4 tsp monosodium glutamate
1 tsp prepared horse-radish mustard ( or plain salad mustard)
1/8 tsp dry mustard
Blend all ingredients well
And if very stiff add a little more vinegar or lemon juice
Taste and season further if necessary
Half fill the 12 halves of whites with well seasoned sea food,
Ham, or chicken paste, or 1/4 tsp anchovy paste
To make the Birds
With plain opening of coupling and bag, pipe egg mixture into
Halves of whites to simulate a bird
Cut narrow strips of crisp carrots, about 1/2 long and very narrow,
And insert several on each side to simulate feathers
And several on back end for tails
(Use narrow end of eggs for tail end)
Cut small flat wedges of carrot for beak, and use two very
Tiny whole black peppercorns for eyes
Small pieces of currents or raisins rolling in fingers as round as
Possible may be used instead of black pepper for eyes
To serve, place birds on ovals or rounds of bread that have been
Spread with savory butter or cheese, and sprinkle edge of breads
With paprika or
Minced parsley (dry parsley may be used)
Or birds may be arranged on a bed of leaf lettuce, shredded
Lettuce, endive, or parsley as a center decoration for platters,
Or as preferred
These birds may be made a day in advance if stored in a
Covered container and refrigerated
It is best, however, to cut carrot strips and garnish eggs not more
Than several hours before serving, to prevent carrot strips from
Wilting slightly.