Chick Eggs

Holidays can leave little time to prepare elaborate breakfasts or snacks, so something simple (yet easily recognizable to kids) is a nice little treat to have in your arsenal. These cute chicks might be small, but they’re packed with vitamins, minerals, and high-quality protein—and they’re essentially carb-free. The perfect post-hunt snack!

Serves: 3

Nutritional Information

Serving Size: 1 large boiled egg (due to the small portions used, the nutritional content of the carrot and sesame seeds is negligible)
78 0g 5g 6g .6g

Ingredients

  • 3 eggs
  • Baby carrots
  • 10 black sesame seeds

How To Make It

  1. Place eggs in a saucepan. Add enough cold water to cover the eggs by 1 inch. Place the sauce pan over high heat.
  2. As soon as the water boils, remove the saucepan from the burner and cover the pan. Let the eggs sit for about 12 minutes, then drain the water from the pan.
  3. Let the eggs cool completely. If you’re in a rush, you can place the eggs in a bowl of ice water to help them cool more quickly.
  4. Carefully peel the eggs. Cut two of the eggs in half.
  5. Cut the baby carrot into round slices. Lay one slice flat and cut out a small wedge shape. Repeat to make 5 wedges.
  6. Use a toothpick to make small holes in the yolks of each of the four egg halves, then insert a carrot wedge into each as a beak. Above the beak, add two sesame seeds for the eyes, using a toothpick to help place them as well.
  7. To make the mama chicken, add a carrot beak and sesame seed eyes directly onto the remaining whole boiled egg.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.