Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks!
15 min
Serves
12
Easy
American
Vegetarian
Ingredients
- 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)
- 1 small carrot (peeled and sliced into rings)
- 6 black olives
- -sharp knife
- -plastic straw
Preparation
Not specified
Cooking
- Peel 12 hard-boiled eggs.
- With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter.
- Cut off a generous top third of the egg.
- Squeeze around the egg base gently to loosen the yolk and it should pop right out.
- Keep the lids paired with their bases.
- In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.
- Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste.
- Mash everything together until smooth.
- Transfer mixture to ziploc or pastry bag and pipe generously into egg bases.
- Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
- For the beaks, thinly slice a few rings of carrot and cut each ring into sixths.
- Insert 2 olive spots for eyes and 2 carrot wedges the beak.
- Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
