“Chick” Stuffed Eggs

Serves:                    12
Prep time:            25 minutes
Cook time:           25 minutes
Total time:           50 minutes




  • 12 large eggs
  • ½ cup mayonnaise
  • 3 Tbsp ground mustard
  • 2 Tbsp horseradish
  • Salt and ground black pepper, to taste
  • Optional garnishes to include: Fresh herbs, carrots, peppercorns, black olives


Place eggs in single layer in Graniteware® 3 Qt. Casserole; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered 15 to 20 minutes. Immediately run cold water over eggs until completely cooled. Remove shells.

 Cut eggs widthwise about 2/3 of egg. Top 1/3 portion will be used for “cap” over yolk filling. Carefully remove yolks to medium mixing bowl. Mash with fork; stir in mayonnaise, mustard and horseradish until well blended. Season to taste with salt and black pepper.

 To fill, slice 1/8 inch from bottom of larger white egg portion to lay flat when filled. With spoon, divide yolk mixture into whites slightly mounding filling. Garnish using 2 peppercorns for eyes or bits of black olives and a shred of carrot for nose. Shingle remaining white egg “cap” over filling. Refrigerate until serving.