These deviled eggs are just the cutest thing I’ve seen in a long time. They don’t look hard to make at all, either.
Carlene sent me the link from Savoring Time in The Kitchen.
Cut a slice out of the bottom of the egg so they stand up, then another slice down a bit from the top, scoop out the yolks, overfill them when you put the yolk/mayo mixture back in, slice olives for the eyes, and carrots for the webbed feet. Pretty cute, huh?
Savoring Time in the Kitchen is a great read!