Description

Delight your guests this Easter with these charming Deviled Egg Chicks! These bite-sized wonders feature creamy yolk filling, adorable chick faces, and are sure to be the highlight of any brunch or spring gathering. With a zesty flavor profile and simple preparation, this recipe is perfect for both novice cooks and seasoned chefs alike. Transform ordinary hard-boiled eggs into a fun and flavorful dish that will bring smiles all around!

Ingredients

Scale

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
Salt and pepper, to taste
2 black olives, sliced (for eyes)
2 carrot sticks, cut into small triangles (for beaks)

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Instructions

Boil the Eggs: Place eggs in a pot of cold water, bring to a boil over medium heat, cover, then remove from heat. Let sit for 12 minutes before transferring to an ice bath.
Peel the Eggs: Once cooled, gently crack each egg and peel under running water.
Create the Filling: Halve each egg lengthwise and scoop out the yolks into a bowl. Mash with mayonnaise, Dijon mustard, salt, and pepper until smooth.
Assemble Your Chicks: Spoon or pipe the filling back into egg whites, mounding slightly above the edge.
Add Finishing Touches: Top with olive slices for eyes and insert carrot triangles for beaks.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 deviled egg chick (35g)
Calories: 80
Sugar: 0g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 186mg