Description
These adorable Deviled Egg Chicks are the ultimate Easter appetizer! Made with a creamy, tangy yolk filling and decorated to look like charming little chicks, they’re perfect for Easter brunch, spring parties, or as a delightful treat for kids.
Ingredients
Scale
-
12 Hard-Boiled Eggs (cooled and peeled)
-
1/3 cup Mayonnaise
-
1 tbsp Yellow Mustard
-
Salt to taste
-
1 Carrot (for beaks and feet)
-
Seeds (chia or hemp) or Bits of Black Olive (for eyes)
-
Food Coloring (Optional)
Instructions
- Boil, cool, and peel eggs.
- Slice eggs in a zigzag pattern to separate tops and bottoms.
- Remove yolks and mash them with mayonnaise, mustard, and salt.
- Optional: Color egg whites with food coloring.
- Prepare carrots by cutting triangles for beaks and feet.
- Pipe the yolk mixture into egg whites, then place tops slightly askew.
- Add carrot beaks and seed or olive eyes to create chick faces.
- Serve chilled on a decorative platter.
Notes
- Store leftovers in the fridge for up to 4 days.
- Avoid freezing as texture may become watery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Boiling, Assembling
- Cuisine: American