EASTER CHICK DEVILED EGGS
This is truly a fun Easter Egg Recipe. These deviled egg chicks are a little bit hilarious but they will be the talk of your kitchen! Traditional dressed eggs are fun, but this year come out of your shell (get it? ha ha) and turn them into chicks!!
Easter egg chicks are absolutely adorable. Adding the fresh parsley at the base gives them that “free range” feel that everyone is after. Chirp, chirp, chirp…
I had so much fun making these and then I laughed at how cute they were. The last one looks a little like my youngest sisters’ baby pictures!
Why You’ll Love This Recipe
These Easter Chick Deviled Eggs are not only delightful to look at but also delicious to eat. They bring a playful twist to a traditional dish and are sure to be the highlight of your Easter table. Perfect for kids and adults alike, these chicks will spark joy and conversation!
Kitchen Equipment You’ll Need
- Sharp knife
- Plastic straw
Ingredients
Ingredients for Deviled Egg Chicks:
- 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 to create a flat surface so it can stand on a platter. Cut off a generous top third of the egg. Gently squeeze around the egg base to loosen the yolk, which should pop right out. Keep the tops paired with their bases.
- In a medium mixing bowl, combine the 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. Mash everything together until smooth. Transfer the mixture to a Ziploc or pastry bag and pipe generously into the egg bases. Place the top third of each egg 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 the straw to pop out the little circles of olives. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert two olive spots for eyes and two carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.
Tips for Success
Make sure your eggs are perfectly hard-boiled for the best results. If the yolk mixture seems too thick, you can add a bit more mayonnaise to achieve the desired consistency. Use fresh herbs to garnish for added color and aroma.
Additional Tips or Variations
Feel free to experiment with the filling by adding chopped herbs, a dash of hot sauce, or even a sprinkle of smoked paprika for a different flavor profile. You can also use red bell pepper for the beaks if you prefer.
Nutritional Highlights (Per Serving)
Each serving of these adorable chicks offers a good source of protein and healthy fats, making it a nutritious snack or appetizer. Plus, they are low in carbs and gluten-free!
Frequently Asked Questions (FAQ)
Can I make these deviled eggs ahead of time? Yes, you can prepare the eggs and filling a day in advance. Assemble them just before serving to ensure they look fresh.
What can I use instead of mayonnaise? Greek yogurt or avocado are great alternatives for a healthier twist.
Conclusion
I hope you have as much fun making these Easter Chick Deviled Eggs as I did! They’re a delightful addition to any Easter celebration and are sure to bring smiles to your table. Give them a try and don’t forget to share your creations and experiences with us. Happy Easter and happy cooking!
