Easter Egg Recipe – Deviled Egg Chicks

Easter Egg Recipe – Deviled Egg Chicks

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! Traditionally dressed eggs are fun, but this year come out of your shell (get it? haha) 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.

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

What You Need for this Easter Egg Recipe:

  • sharp knife
  • plastic straw

How to Make Deviled Egg Chicks:

1 – 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.

Easter Egg

Tip: If you have troubling peeling eggs, try peeling under a slow stream of water. Very fresh eggs do not peel easily so I usually boil a few extra eggs to be on the safe side.

2 – 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 (or add to taste), 1/4 tsp garlic powder, and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to Ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

Easter Egg 2

3 – 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 the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free-range” feel.

Easter Egg 3

 

Easter Egg Recipe – Deviled Egg Chicks

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen – the cutest Easter chicks!

  • sharp knife
  • plastic straw

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
  1. 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.

  2. 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 (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

  3. 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 the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar

Appetizer, Side Dish
American
Deviled Egg Chicks

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