Description
A fun and festive recipe for Deviled Egg Chicks, perfect for springtime or Easter celebrations. These adorable deviled eggs are boiled, filled with a creamy yolk mixture, and decorated to look like cute little chicks using simple garnishes.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
Decoration
- Olive slices or carrot pieces for decoration
Instructions
- Boil the Eggs: Place 6 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit covered for 12 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath to cool completely. Once cool, gently tap and roll each egg under your palm to crack the shell, then carefully peel off the shells.
- Prepare the Filling: Slice each egg lengthwise in half and carefully scoop out the yolks into a mixing bowl. Add 1/3 cup mayonnaise, 1 teaspoon yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Mix all ingredients until the filling is smooth and creamy.
- Create Chick Shapes: Fill a piping bag or a plastic bag with the yolk mixture, snipping off a corner. Pipe the yolk filling back into each egg white half, shaping it neatly to resemble the chick’s body.
- Add Features: Use olive slices or small carrot pieces to decorate each deviled egg, forming eyes and beaks to complete the chick appearance.
Notes
- For easier peeling, use eggs that are a few days old.
- The piping bag can be substituted with a spoon if unavailable.
- Adjust seasoning to taste by modifying salt or mustard quantities.
- Store deviled eggs in the refrigerator and consume within 2 days.
- Use fresh and firm eggs for the best presentation.
