Chick Deviled Eggs
These chick deviled eggs are the most adorable Easter appetizer on the table, classic creamy deviled egg filling decorated with peppercorn eyes and a tiny carrot beak.
Servings: 12 deviled egg chicks
Calories: 90kcal
Ingredients
- 6 large eggs
- ½ cup real mayonnaise
- 1 teaspoon prepared mustard
- Salt and pepper to taste
- 12 peppercorns for eyes- or could use piece of black olive
- Fresh carrot for beaks — you only need a small piece
Instructions
Start with Boiled Eggs
- My best tip for boiled eggs is to crack each egg shell by tapping with the back of a spoon until you hear the sound change, then place into a saucepan with an egg timer. Fill with cold water, covering eggs by at least 1 inch. Heat over medium-high heat until the egg timer indicates eggs are done.
- Drain and immediately fill the pot with ice water. Add more ice if it melts quickly. Let stand until cool, then drain and refrigerate until ready to use. You can also use pre-boiled and pre-shelled eggs.
Assemble the Chicks
- Peel eggs and discard shells. Rinse and pat dry. Cut eggs in half crosswise (straight across the middle, not tip to tip) and remove yolks, placing them in a small bowl.
- Arrange egg white halves cut-side up on a serving platter. If any egg halves wobble and won't sit flat, slice a thin sliver off the rounded bottom to create a flat base.
- Mash egg yolks well with a fork. Add mayonnaise and mustard, season with salt and pepper, and mix until smooth and creamy. Place filling into a resealable plastic bag and snip a ½-inch tip off one corner. Pipe the filling generously into each egg cavity.
- Press 2 peppercorns gently into the filling on each egg for eyes. Slice a carrot into ⅛-inch thick rounds, then cut small triangles from each round. Tuck one triangle beak between the peppercorn eyes on each chick. Serve immediately or cover and refrigerate until ready to serve.
Nutrition
Serving: 1chick | Calories: 90kcal