Deviled Egg Chicks in Hash Brown Nests

Preheat oven to 450 degrees. Spray muffin tin with cooking spray. In a medium bowl mix together thawed hash browns, oil, salt, and pepper.

Place a small amount of hash brown mixture in the bottom of each cup. Press down with a 1/8 measuring cup. With the measuring cup still inside of cup, fill around the sides with more hash browns building a nest. Rotate measuring cup handle out of the way as you fill. Press measuring cup up against the sides to compact.

Bake for 30 minutes or until crispy. Sprinkle the inside of nests with cheese while still warm. Let sit 10 minutes. Loosen the nests from muffin tin with a small paring knife. Let set in tin until cool. Remove from tin.

Peel 12 hard-boiled eggs. With a sharp paring knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand up. Cut off top third of the egg straight across or in a zig zag pattern. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add mayonnaise, mustard, relish and salt. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top ⅓ back over the base and press down slightly to adhere.

For the nose, slice the shoestring carrot into 1/4’” pieces. Cut the bottom into a “v”-shape. Insert carrot nose. For the eyes, take one slice of olive and cut in half vertically, making two thinner rings. Cut both rings in half horizontally, making 4 half circles. Place eyes onto chick. Repeat for remaining chicks. Place egg chick in a nest.