Deviled Egg Chicks
An adorable, delicious, and fun twist on the classic party appetizer. They are indeed the perfect recipe for Easter.
Servings: 12
Equipment
- small sharp knife (like a paring knife)
- piping bag or plastic zip-top bag
- vegetable peeler
- straw
- serving platter
Ingredients
- 12 hard boiled eggs cooled and peeled
- ¼ cup mayonnaise
- 1 ½ teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large carrot peeled and washed
- 2 black olives
- Curly parsley or bed of lettuce for serving
Instructions
- Create a flat surface. Using a small, sharp knife, slice off a small amount of egg at the wide end of the hard boiled egg, being careful not to slice into the yellow yolk. This will give the egg a flat base to stand upright so it won’t roll around.
- Cut out the shell. Cut off the top portion of the egg about 1/3 of the way down. This will be the top of the chick's egg so set it aside and don't discard. When you make the cut, you can use one swift smooth straight cut or you can add a jagged edge like a chick’s shell. To do this use a small sharp knife and cut zig zags.
- Remove the yolks. Once your egg top is cut, gently scoop out the yolk with a spoon or squeeze it gently to pop it out. Put the yolks in a medium bowl and set aside the whites.
- Make the filling. Mash the yolks with a fork until you have a fine crumble of yolk. Add the mayonnaise, mustard salt and pepper and continue to mash the yolk with the fork until all ingredients are incorporated and the mixture has a smooth consistency.
- Pipe the filling. Transfer the yolk filling to a piping bag or resealable bag with a hole cut in the tip. Pipe the filling into the bottom of each egg base until it is up over the edge by about ½ inch.
- Top with the top shell. Place the egg top gently on top of the yolk. Tilt the top back at a 45° angle as you place it down so that it sits like a hat.
- Make the eyes and beak. Using a vegetable peeler, peel a thick slice of carrot and then use a small knife to cut it into triangles. Use a straw to punch holes into the olives. Use the triangles as a beak and the olive dots as eyes.
- Plate and serve. Place your deviled egg chicks on a serving platter and serve at room temperature or chilled over a bed of lettuce or some curly parsley for a spring touch.
Notes
Storage Instructions:
If you have leftover deviled egg chicks, you can store them in the refrigerator. Transfer them to an airtight container, making sure to keep them upright. They’ll keep in the refrigerator for 3-4 days.
What does this taste like?
Creamy, tangy, and savory, these deviled egg chicks are a delightful balance of bold, traditional flavors. The yolk mixture is a silky blend of mayonnaise, mustard, and seasoning to create a rich and slightly zesty filling that complements the mild flavor of the egg whites. Everything comes together in the cute shape of a baby chick. Perfect for spring or Easter celebrations.
How to hard boil an egg.
Place eggs in a large pot of cool water. Make sure the water covers the eggs completely. Place your pot on the burner over medium high heat and allow the water to come to a rolling boil. As soon as the water boils, turn the heat off and remove the pot from the burner. Cover and let the eggs rest in the pot, covered for 12 minutes. Drain the eggs and transfer them to a bowl of ice water to stop the cooking process. Peel right away for a smooth peeling process.
