Description
These Deviled Egg Chicks are a fun and festive twist on classic deviled eggs, perfect for Easter brunch or spring gatherings. With a creamy, tangy yolk filling and adorable chick decorations, they are easy to make and guaranteed to impress!
Ingredients
Scale
- 12 large eggs (hard-boiled and peeled)
- ¼ cup mayonnaise
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large carrot (for beaks and feet)
- 2 black olives (for eyes)
- Curly parsley or lettuce (for garnish)
Instructions
- Boil & Peel Eggs: Hard-boil eggs, cool them in an ice bath, and peel carefully.
- Cut & Remove Yolks: Slice off the top third of each egg and remove the yolks.
- Make Filling: Mash yolks with mayonnaise, mustard, salt, and pepper.
- Pipe the Mixture: Fill a piping bag and pipe the yolk mixture back into the egg bases.
- Decorate Chicks: Use small carrot triangles for beaks and olive circles for eyes.
- Attach Eggshell Hats: Place the cut tops back on at an angle.
- Serve & Enjoy: Arrange on a platter with greens and serve chilled.
Notes
- For extra flavor, add paprika, chives, or pickle relish to the yolk mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use a food processor for an ultra-smooth yolk filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-bake (after boiling)
- Cuisine: American