Description
Deviled Egg Chicks are a playful and delicious twist on classic deviled eggs, perfect for parties or festive occasions. This recipe features hard-boiled eggs filled with a creamy, tangy yolk mixture seasoned with mayonnaise, Dijon mustard, garlic powder, and salt. Decorated with raisins for eyes and carrot pieces for beaks and feet, these cute chicks are as fun to make as they are to eat.
Ingredients
Scale
Eggs
- 12 large eggs (hard boiled and peeled)
Filling
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Decorations
- Small raisins (for eyes)
- Baby carrots
- Carrot matchsticks
Instructions
- Prepare the Eggs. Peel the 12 hard-boiled eggs carefully. Slice off a very thin layer from the base of each egg to create a flat surface, preventing the eggs from rolling around. Then, slice off the top third of each egg. Gently squeeze the base to loosen and remove the yolk while keeping the lids and bases intact.
- Make the Filling. In a medium bowl, mash the yolks thoroughly with a fork. Add mayonnaise, Dijon mustard, garlic powder, and salt. Mix until smooth and creamy. Transfer this mixture into a ziplock bag, cutting off one corner to use it as a piping bag.
- Fill the Egg Bases. Pipe the yolk mixture generously into the bases of the eggs. Place the egg tops back onto the bases and press gently to adhere them together, reconstructing the egg shape.
- Decorate the Chicks. For the eyes, cut small raisins to create the appearance of eyes and press them onto the front of each egg chick. Slice thin carrot rings and cut small triangular shapes for the beaks, pressing them gently into the eggs. Add carrot matchsticks at the bottom of the chicks to resemble feet.
Notes
- Use fresh eggs for easier peeling after boiling.
- Adjust seasonings in the filling to your preference.
- Substitute mayonnaise with a lighter option for a healthier version.
- Make decorations ahead of time to speed up assembly.
- Keep the deviled eggs refrigerated until serving.
