These Easter Egg: Deviled Egg Chicks are cute and fun, mini boiled eggs stuffed with an egg salad made with combined mayonnaise, Dijon mustard, garlic powder and salt and decorated eyes from black olives and little carrot noses to make little creations that look like Easter chicks. Cute to serve and fun to make, get the kids involved with this recipe and see all the happy faces!
To make Easter Egg: Deviled Egg Chicks, you will need the following ingredients:
Slice a thin layer off the base of 12 boiled and peeled eggs to create a flat surface, then slice off a generous third from the top of the egg and gently squeeze to remove the hard yolk, taking care to not break the white part. Keep egg tops with egg bases.
In a medium mixing bowl, mash 12 cooked yolks with a fork and add ⅓ cup of mayonnaise, 1½ teaspoons of Dijon mustard, or more if you wish, ¼ teaspoon of garlic powder and ⅛ teaspoon salt or to taste until everything is smooth and combined.
Transfer the egg salad to a plastic or pastry bag and generously pipe the salad into the white egg bases.
Use a straw to poke through an olive then gently squeeze and release the piece inside. Repeat with remaining olives to create 24 eyes for 12 chicks.
Top the egg salad with their paired ⅓ sliced tops and gently place olive pieces to resemble 2 eyes on each chick. For the beaks, carefully place ⅙ pieces of carrot wedges.
Serve on a platter with garnishings of fresh parsley or dill, if you wish!
You have to add these Easter Egg: Deviled Egg Chicks to your Easter lunch or brunch menu this year. They really bring a fun and creative element to your table. We’d love to see your creations so share them with us online and tag us in your pics using our hashtag #cookmerecipes!
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