Deviled Egg Chicks

Name: Deviled Egg Chicks
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 12 large eggs; 1/3 cup of mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 4 ½ teaspoon salt; ¼ teaspoon white pepper; 4 ounces black olives; 1 small carrot, sliced into thin rounds; 1 bunch of parsley, washed and dried; 1 bunch of dill, washed and dried; Large Pot; Large bowl; Small sharp knife; Plate; Piping bag or Plastic Bag; Plastic Straw; Platter for Serving; Spurtle

Perfect for parties and families alike, these adorable chicks are fun, tasty and simple to make- and an amazing way to get kids into the kitchen with minimal risk!

Deviled Egg Chicks

Talia Brennan

Rated 5.0 stars by 1 users

Ingredients

12 large eggs
1/3 cup of mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
4 ½ teaspoon salt
¼ teaspoon white pepper
4 ounces black olives
1 small carrot, sliced into thin rounds
1 bunch of parsley, washed and dried
1 bunch of dill, washed and dried

Equipment

Large Pot
Large bowl
Small sharp knife
Plate
Piping bag or Plastic Bag
Plastic Straw
Platter for Serving
Spurtle

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Directions

Bring a large pot of water to boil, carefully add eggs and 4 teaspoons of salt to boiling water and cook for 11 minutes or until eggs are hard-boiled. Submerge in cold water and add ice. Once eggs are cool enough, peel all the eggs.
Using a small sharp knife, Slice eggs horizontally, 1/3 of the way from the top. Take care to wipe the knife off between eggs.
Very carefully remove the egg yolks from the eggs and place them in the large bowl. Set aside egg whites in pairs on a clean plate.
In the large bowl, mash the egg yolks. Add mayonnaise, garlic powder, white pepper, and ¼ teaspoon salt. Vigorously mix the yolks until they are smooth and no visible chunks remain. Taste and adjust seasoning as desired.
Carefully fill a piping bag or plastic bag with the yolk mixture.
Using the straw, punch out circles from the olives; you’ll need 24 circles in total
Cut the thin rounds of carrots in half 3-4 times, creating small triangles. You’ll need 24 little triangles in total.
Take the ‘bottom’ of each pair of egg whites and generously fill them with the yolk mixture. Next, fill in the ‘top’ of each egg white until full and rest on the filled bottom like a hat.
Add two olive circles as ‘eyes’ and two carrot triangles as a ‘beak.’ Repeat with remaining eggs.
Trim stems from parsley and dill and arrange the herbs on a large platter as ‘grass.’
Place assembled ‘chicks’ onto the ‘grass’ and serve!

Recipe Video

Recipe Note

Having trouble getting your eggs to peel cleanly? Use the freshest eggs possible, peel the eggs while they are still slightly warm and crack the top and bottom of the egg before rolling it gently on its side to have the shell come off easy!