Deviled Egg Chicks for Easter

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!

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.

More Deviled Eggs To Try

• Zesty Bloody Mary Deviled Eggs

Deviled Egg Chicks

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.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 12 chicks

Calories 120 kcal

Ingredients

  

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• 12 hard boiled eggs
• 1/3 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon salt

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Instructions

 

• Peel and wash the eggs. Use a v shaped tool, like a straw cut down the middle and folded, to cut a jagged top off of each egg.
• Cut a flat bottom on each egg. Cut off the smallest amount of egg white to make a flat surface.
• Carefully remove the yolks and put them into a bowl or food processor.
• Add the remaining ingredients and stir or process until smooth. This can be as smooth or lumpy as you prefer.
• Scoop or pipe the filling back into 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.

Nutrition

Calories: 120kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 189mgSodium: 201mgPotassium: 65mgFiber: 0.01gSugar: 1gVitamin A: 264IUVitamin C: 0.001mgCalcium: 26mgIron: 1mg

Keyword Eggs

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