Description

This delightful Deviled Egg Chicks recipe is a playful and tasty twist on the classic deviled egg, perfect for Easter celebrations or any spring gathering. Featuring creamy, tangy filling and charming chick decorations, these appetizers are sure to bring smiles to your guests’ faces. With simple ingredients and a dash of creativity, you can transform ordinary eggs into a festive treat that’s as fun to make as it is to eat.

Ingredients

12 large eggs, hard boiled and peeled

1/3 cup mayonnaise

1 1/2 tsp dijon mustard, or add to taste

1/4 tsp garlic powder

1/8 tsp salt, or to taste

1 small carrot, peeled and sliced into rings

6 black olives

Instructions

Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter.

Cut off a generous top third of the egg.

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 1/3 cup mayonnaise, 1 1/2 tsp dijon mustard, 1/4 tsp garlic powder, and 1/8 tsp salt, or season to taste.

Mash everything together until smooth.

Transfer mixture to a ziploc or pastry bag and pipe generously into egg bases.

Place the top 1/3 back over the base and press down slightly to adhere.

For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.

Notes

Boiling Eggs: Achieving perfectly boiled eggs is crucial for this recipe. Follow the suggested method for eggs that are easy to peel and have a firm yet tender white with a creamy yolk.
Filling Consistency: For a smooth, easy-to-pipe filling, ensure the yolk mixture is free of lumps. Adjust the mayonnaise as needed to achieve the desired consistency.
Decorating Tips: Use small pieces of olives and carrot to create the chicks’ eyes and beaks. Be gentle when placing these on the filling to maintain the overall look.
Make-Ahead Option: You can boil the eggs and prepare the filling a day in advance. Store them separately in the refrigerator and assemble a few hours before serving to keep everything fresh.
Serving Suggestion: Present your deviled egg chicks on a bed of lettuce or parsley for an extra festive touch. Using an egg carton for serving can also add a fun and rustic appeal.
Variations: Feel free to experiment with the filling by adding avocado, spices, or herbs to suit your taste preferences. Each variation can bring a new flavor profile to this classic Easter dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American