Easter is the perfect time to get creative in the kitchen, and what better way to celebrate than with adorable Deviled Egg Chicks? These delightful little treats are not only delicious but also add a whimsical touch to your holiday table. With their cheerful appearance and creamy filling, these deviled eggs are always a hit.
These Deviled Egg Chicks are not only a fun and creative way to celebrate Easter, but they also offer a deliciously creamy filling that everyone loves. They’re easy to make and can be prepared ahead of time, making them a perfect addition to your holiday spread. Plus, their cute appearance is sure to bring smiles to the faces of your guests!
We’ve got a ton more deviled eggs for you to enjoy. Check them out!
Helpful Tips
- Perfectly boiled eggs: For perfectly boiled eggs, try using older eggs instead of fresh ones, as they tend to peel more easily. Additionally, the ice bath is key to preventing the yolks from turning green and ensuring a smooth texture.
- Customize the filling: Feel free to customize the deviled egg filling by adding ingredients like chopped herbs, diced pickles, or a dash of hot sauce for an extra kick. You can also substitute Greek yogurt for mayonnaise for a lighter version.
- Presentation matters: To make your Deviled Egg Chicks even more festive, consider serving them on a bed of shredded lettuce or decorative Easter grass. This adds color and a fun touch to your presentation.
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Deviled Egg Chicks
Ingredients
- 12 hard boiled eggs
- 1/4 cup mayonnaise
- 1/4 tsp Dijon mustard
- 1/4 tsp apple cider vinegar
- 1/4 tsp salt
- 24 black peppercorns
- Small orange bell pepper or carrot
Instructions
- Peel the eggs. Use a v-shaped tool, like a straw cut down the middle and folded in half, to cut a jagged top off of each egg. Cut a flat bottom on each egg so it can stand up.
- Carefully remove the yolks and put them into a food processor.
- Add the mayonnaise, mustard, apple cider vinegar, and salt. Process until smooth.
- Scoop the filling into a piping bag and fill back into the bottom half of the eggs, piling it up as high as needed to make a face on each egg. Put the tops back on the eggs, making sure there’s room for a face.
- Add the eyes and beak. For the eyes, we use peppercorns. For the beaks, we use a little piece of orange bell pepper or carrot, cut into a wedge.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.