I found this recipe/craft all over the web this weekend. Every year we have Easter dinner at my mom's house and I am asked to bring deviled eggs. She posted this recipe AND mentioned it to me. I took the hint.
Instructions on this awesome blog: A Thrifty Mom. (Even the chicks on this blog are not as good as the one in the top photo.) One of the posts I saw had a jagged edge on the eggs, and that's what I did. If you decide to make these, just make sure to use peppercorns for the eyes instead of olives or pickles. And don't make them ugly. (I know, super-helpful hint, there.)
So instead, I'll give you my deviled egg recipe and we'll ignore how hideous my "chicks" are. If you know you are going to make deviled eggs, purchase the eggs two weeks early. I have always had better luck with older eggs. Newer ones don't peel as easily.
1 tbsp vinegar
1/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet relish
Place the eggs in a large pot and fill with water until the eggs are under at least 1/2 an inch of water. Add vinegar. Bring to a boil. Turn off the heat, cover and let sit for 15 minutes. Drain. Create an ice bath for them at this point. I haven't decided if that helps.
Peel eggs. Slice in half long ways. Put yolks in a separate bowl. Lay eggs out in an egg dish or in a bowl with sides. Using a fork, break up the yolks until there are no clumps. Add mayo, mustard and relish. Mix well. Add salt and pepper. Mix again. At this point I usually bring my husband a taste on a Ritz cracker and he tells me, "more mustard," "too sweet," or "perfect."
Once mixture is perfect, I put the yolks in a plastic bag. The easiest way is to place a bag in a small drinking glass, folding the edges over the side of the glass, then spoon it in. You don't have to worry about holding the bag and making a mess. Push out all the air and zip the bag shut. Cut off a corner and pipe the yolk filling into the waiting eggs. Sprinkle with paprika.