Deviled Egg Easter Chicks
Description
Get ooohs and ahhhs from everyone at your Easter dinner table with these cute chicks. They're so easy and fun to make, let the kids help to turn traditional deviled eggs into the cutest little chicks.
Ingredients
12 large hard boiled eggs, peeled
1/3 c. mayonnaise
1 1/2 t. Dijon mustard, or to taste
1/4 t. garlic powder
1/8 t. salt, or to taste
1 small carrot, peeled and sliced into rings, for beaks
6 black olives, for eyes (or capers)
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Peel the hard boiled eggs. Slice off a very thin layer from the bottom of the eggs to give them a flat surface to stand up on a platter. Then, cut off a generous top third of the eggs.
Squeeze around the base of the eggs to gently loosen the yolks so that they pop right out into a medium bowl. Keep each lid paired with their own bases.
Mash yolks with a fork. Add the mayonnaise, mustard, garlic powder and salt. Mash until smooth. Transfer to a ziploc or pastry bag; pipe generously into the egg bases. Place the tops back over the bases; press down slightly to adhere.
To make the 24 eyes, poke through olives with a plastic straw several times; gently squeeze down on the straw and little circles should pop right out.
To make the 24 beaks (2 for each chick), thinly slice rings of the carrot; cut each ring into sixths, making 24 triangles.
To assemble, insert 2 olive circles for the eyes and 2 carrot triangles for the beaks for each egg. Place the Easter chicks on a platter.
Serve, garnishing the platter with fresh parsley or dill to give them an outdoor feel.
12 servings.