Description

Deviled Egg Chicks are a fun and adorable twist on classic deviled eggs, perfect for spring gatherings, Easter celebrations, or any festive occasion. These cute appetizers feature hard-boiled eggs filled with a creamy, tangy yolk mixture, decorated with carrot beaks and olive eyes to resemble little chicks. The recipe is simple, quick, and sure to delight both kids and adults alike.

Ingredients

Scale

Eggs and Filling

6 large eggs, hard boiled and peeled
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)

Garnishes

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)

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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 the eyes: Slice the small black olives in half and press them into the filling to create the chick’s eyes.
Optional garnish: Add a small piece of fresh parsley to represent feathers or add a little extra green.
Garnish and serve: Lightly sprinkle paprika over the chicks for a bit of color to make them more festive and appealing.
Chill before serving: Arrange the deviled egg chicks on a serving tray and refrigerate until ready to serve to help set the filling and keep the eggs fresh.

Notes

Hard boil the eggs ahead of time for easier preparation.
Use a piping bag with a star tip to fill the egg whites neatly and add texture to the yolk mixture.
Adjust seasoning to taste; you can add a bit more mustard or vinegar for tanginess.
For a colorful variation, try adding a small piece of red bell pepper for a wattle.
Store leftovers covered in the refrigerator and consume within 2 days.