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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- -sharp knife
- -plastic straw
Instructions
- 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.