Description
These Deviled Egg Chicks are an adorable and tasty twist on the classic deviled egg recipe, perfect for parties, picnics, and especially Easter celebrations. Fun to make and even more fun to eat, they’re sure to be a crowd-pleaser!
Ingredients
Scale
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp white vinegar
- Salt and pepper to taste
- Small carrots (for beaks)
- Black olives or peppercorns (for eyes)
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let eggs sit for 10-12 minutes. Transfer to cold water to cool before peeling.
- Prepare the filling: Peel the eggs carefully. Slice a small piece off the bottom of each egg so they can stand. Cut off the top third of each egg and scoop out the yolks into a bowl. Mix yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Assemble the chicks: Spoon or pipe the yolk mixture back into the eggs, letting the filling rise above the top. Place the egg tops back on like little “hats.” Create beaks from carrot pieces and use olives or peppercorns for eyes.
- Decorate and serve: Arrange the chicks on a platter, garnish with herbs or veggies, and serve!
Notes
- Customization: You can easily customize the filling by adding ingredients like paprika, hot sauce, or fresh herbs to match your taste preferences. Greek yogurt can also be used as a healthier substitute for mayonnaise.
- Decoration: The chicks’ faces are made with simple ingredients—small carrot triangles for beaks and black olives or peppercorns for eyes—adding a fun, playful presentation to this classic dish.
- Make-Ahead Tip: You can prepare the deviled eggs in advance and store them in the fridge, but it’s best to assemble the chick faces right before serving to ensure they look fresh and adorable.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
Keywords: Easter deviled eggs, chick deviled eggs, deviled egg appetizers, cute deviled eggs, Easter appetizer eggs,