Description
This charming Easter Egg Recipe transforms classic deviled eggs into adorable deviled egg chicks, perfect for festive springtime celebrations. Hard-boiled egg whites are filled with a creamy, flavorful yolk mixture and decorated with olive eyes and carrot beaks to create a fun and visually appealing appetizer.
Ingredients
Scale
Eggs and Filling
- 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)
Decorations
- 1 small carrot, peeled and sliced into rings
- 6 black olives
- Fresh parsley or dill for garnish
- Plastic straw (for cutting olive eyes)
- Sharp knife
Instructions
- Prepare the eggs: Peel the 12 hard-boiled eggs. Using a sharp knife, slice off a very thin layer from the base of each egg to create a flat surface for stability on the platter. Then, carefully cut off the top third of each egg. Gently squeeze the bottom portion to loosen the yolk—it should pop out easily. Keep each egg top paired with its base.
- Make the filling: In a medium mixing bowl, mash the 12 cooked yolks with a fork until smooth. Add 1/3 cup mayonnaise, 1 1/2 teaspoons Dijon mustard (adjust to taste), 1/4 teaspoon garlic powder, and 1/8 teaspoon salt. Mix thoroughly until the filling is creamy and well combined. Transfer the mixture into a piping bag or a resealable plastic bag with the corner snipped off for easy filling.
- Assemble the chicks: Pipe the yolk mixture generously into the egg bases. Replace the top third of the egg and gently press down to adhere it to the filling, creating a chick-like appearance.
- Create the eyes and beak: Using a plastic straw, poke through the black olives several times to cut out small olive circles for the eyes. For the beaks, thinly slice carrot rings and cut each ring into six wedges. Insert two olive circles for eyes and two carrot wedges for the beak into each egg chick.
- Garnish and serve: Arrange the deviled egg chicks on a platter and garnish with fresh parsley or dill to resemble grass, giving a festive and ‘free range’ look. Serve immediately or chill until ready to serve.
Notes
- Hard boil the eggs a day ahead for easier peeling and preparation.
- If Dijon mustard is unavailable, a mild yellow mustard can be substituted but will alter the flavor slightly.
- To make the olive eyes, ensure the straw is sharp and clean for precise circles.
- These deviled egg chicks are best served the same day but can be refrigerated for up to one day.
- For an added touch, you can use different colored olives or tiny pieces of red bell pepper for the beak.
