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Deviled Egg Chicks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (for hard boiling eggs)
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

Delightfully cute and flavorful Deviled Egg Chicks transform classic deviled eggs into an adorable appetizer perfect for parties and gatherings. Made with a creamy, tangy filling and garnished with carrot beaks and olive eyes, these charming deviled eggs bring fun and whimsy to any occasion while delivering a satisfying taste.

Ingredients

Eggs and Filling

  • 6 large eggs, hard boiled and peeled
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon finely chopped pickles (optional)
  • 1 tablespoon finely chopped fresh chives (optional)

Garnish and Decoration

  • ½ teaspoon paprika (for garnish)
  • 12 small black olives (for eyes)
  • 1 small carrot, cut into tiny strips (for beaks)
  • Fresh parsley (for garnish, optional)

Instructions

  1. Prepare the eggs: Cut each hard-boiled egg in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the egg whites aside.
  2. Make the filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix well until creamy and smooth. If desired, mix in chopped pickles and chives for extra flavor.
  3. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly to resemble the body of a chick.
  4. Create the chick features: Cut small strips from the carrot to make tiny beaks. Gently press them into the top of the yolk filling.
  5. Add the eyes: Slice the small black olives in half and press them into the filling to form the chick’s eyes.
  6. Optional garnish: Add a small piece of fresh parsley to represent feathers or to add a pop of green color.
  7. Garnish and serve: Lightly sprinkle paprika over the chicks for a bit of color.
  8. Chill before serving: Arrange the deviled egg chicks on a serving tray and refrigerate until ready to serve to allow flavors to meld and ensure they are served cold.

Notes

  • You can customize the filling by adding finely chopped pickles or fresh chives for a tangier and fresher taste.
  • Use a piping bag for a neater presentation when filling the egg whites.
  • Prepare the eggs a day in advance and keep them refrigerated to save time on serving day.
  • Make sure the eggs are peeled carefully to avoid breaking the whites which act as the base for your chicks.
  • If you want to make the eyes without olives, you can use capers or small dots of black sesame seeds.

Find it online: https://slsrecipes.com/deviled-egg-chicks-recipe/