Description
These adorable Deviled Egg Chicks are a fun and festive twist on the classic deviled eggs, perfect for springtime gatherings or Easter celebrations. Boiled eggs are filled with a creamy, tangy mixture of yolks, mayonnaise, mustard, and spices, then decorated with olive slices and carrot pieces to create charming little chick faces.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
Decoration
- Olive slices or carrot pieces for decoration
Instructions
- Boil the Eggs: Place the 6 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath to cool completely. Once cool, gently tap and roll each egg under your palm to crack the shell, then carefully peel off the shells without damaging the egg whites.
- Prepare the Filling: Slice each peeled egg lengthwise in half and scoop out the yolks into a mixing bowl. Add 1/3 cup mayonnaise, 1 teaspoon yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika to the yolks. Mix well until smooth and creamy.
- Create Chick Shapes: Transfer the yolk mixture into a piping bag or a plastic bag with a small corner cut off. Pipe the filling back into each egg white half, shaping them to resemble fluffy chick bodies.
- Add Features: Use olive slices or small carrot pieces to decorate the chicks. Place olive slices for eyes and carrot pieces for the beaks to bring the chick design to life.
- Serve: Arrange the deviled egg chicks on a platter and serve them fresh to your guests for a delightful and festive appetizer.
Notes
- For easier peeling, use eggs that are at least a week old.
- Customize the filling by adding a dash of hot sauce or chopped herbs like chives or dill if desired.
- Make these deviled eggs up to one day in advance and store them covered in the refrigerator.
- Use a gentle piping technique to avoid cracking the egg whites while filling.
- For a more vibrant color, sprinkle a little extra paprika on top before serving.
