Description
These adorable Deviled Egg Chicks are a fun and festive appetizer perfect for Easter or any springtime gathering. Creamy deviled eggs are transformed into cute little chicks with clever use of olives, carrots, and egg whites.
Ingredients
Scale
Ingredients:
- 12 large eggs
- ⅓ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- 2–3 baby carrots (for beaks)
- 6 black olives or whole peppercorns (for eyes)
Instructions
- Boil the Eggs: Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove eggs and place in an ice bath to cool. Peel the eggs carefully.
- Prepare the Filling: Slice a thin layer off the bottom of each egg so they stand upright. Cut the top third off each egg and set the tops aside. Gently scoop out the yolks into a bowl.
- Mix and Fill: Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy. Transfer the filling to a piping bag or use a small spoon to fill the egg whites generously. Place the reserved egg tops back on slightly tilted to resemble “hats.”
- Add Features: Cut small triangles from the carrots to form beaks and insert into the filling. Use tiny pieces of black olives or peppercorns for eyes.
- Chill and Serve: Chill before serving.
Notes
- To make ahead, boil the eggs and prepare the filling the day before. Assemble just before serving to keep the chicks looking fresh and cute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg chick
- Calories: 85
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
