Deviled Egg Chicks
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
Deviled eggs, shaped like baby chicks, are simple and fun to make!
The perfect addition to any holiday table- these easy deviled eggs are sure to please even the pickiest of eaters!
With adorable olive eyes and the tiny carrot beaks, these chicks are sure to impress!
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
Small sharp knife
Piping bag or Plastic Bag
Platter for Serving
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!
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!
Leave a comment