Description
Deviled Egg Chicks are a fun and festive appetizer featuring hard-boiled eggs filled with a creamy, tangy yolk mixture and decorated to look like adorable baby chicks. Perfect for Easter, spring gatherings, or any party, these playful bites combine classic deviled egg flavors with a charming presentation.
Ingredients
Scale
Eggs
- 6 large eggs, hard boiled and peeled
Filling
- 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)
Garnishes
- 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
- 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 to use as vessels for the filling.
- Make the filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix well until the mixture is creamy and smooth. For extra flavor and texture, stir in the finely chopped pickles and fresh chives if using.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly to shape the body of each chick.
- Create the chick features: Cut small strips from the carrot to form tiny beaks. Gently press these carrot pieces into the top front of the yolk filling on each egg.
- Add the eyes: Slice the small black olives in half and press two halves into each filled egg to create the eyes of the chicks.
- Add optional garnish: Attach small pieces of fresh parsley on or beside the chicks to add a touch of green and mimic feathers.
- Garnish with paprika: Lightly sprinkle paprika over each deviled egg chick to add color and a mild smoky flavor.
- Chill and serve: Arrange the deviled egg chicks neatly on a serving tray and refrigerate until ready to serve, keeping them fresh and cool.
Notes
- For easy peeling, boil eggs with a teaspoon of baking soda added to the water and cool them quickly in ice water after cooking.
- To pipe the filling neatly, use a pastry bag fitted with a star tip, or a resealable plastic bag with a corner snipped off.
- Feel free to substitute regular mayonnaise with a lighter or vegan version for different dietary needs.
- Customize the garnish with other fresh herbs like dill or parsley based on preference.
- Make these ahead of time and keep refrigerated until serving; best eaten within 24 hours for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
