Easter Egg Recipe – Deviled Egg Chicks
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.99 out of 5 stars
(59)
Ingredients
12 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
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Preparation
Step 1
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg to 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.
Step 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.
Step 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 for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.
Step 4
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Chef's notes
*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar
