Description
These adorable Deviled Egg Chicks are a fun and festive twist on the classic deviled eggs. Perfect for Easter or spring-themed gatherings, they combine creamy, tangy yolk filling with charming carrot beaks and olive eyes to create cute little chicks that are sure to delight both kids and adults.
Ingredients
Scale
Eggs
- 6 large eggs, hard boiled and peeled
Filling
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped pickles (optional)
- 1 tablespoon finely chopped fresh chives (optional)
Garnish and Decorations
- ½ teaspoon paprika (for garnish)
- 12 small black olives (for eyes)
- 1 small carrot, cut into tiny strips (for beaks)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the eggs: Cut each hard-boiled egg in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the egg whites aside.
- Make the filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix well until creamy and smooth. If desired, mix in chopped pickles and chives for extra flavor.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly to resemble the body of a chick.
- Create the chick features: Cut small strips from the carrot to make tiny beaks. Gently press them into the top of the yolk filling.
- Add eyes: Slice small black olives in half and press them into the filling to create the eyes of the chicks.
- Optional garnish: Add a small piece of fresh parsley on each chick to represent feathers or add a little extra green.
- Sprinkle paprika: Lightly sprinkle paprika over the chicks for a bit of color and enhanced presentation.
- Serve and chill: Arrange the deviled egg chicks on a serving tray and refrigerate until ready to serve.
Notes
- For best results, use eggs that are at least one week old to make peeling easier.
- You can customize the filling by adding finely chopped herbs like dill or tarragon instead of pickles and chives.
- Use a piping bag with a star or round tip for neater filling presentation.
- These deviled egg chicks are best served within 24 hours of preparation for freshness.
- Make sure to refrigerate them until ready to serve to keep the filling firm and safe to eat.
