Deviled Egg Chicks
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Deviled egg chicks are a creative and fun twist on classic deviled eggs, perfect for Easter and spring gatherings. These adorable appetizers feature a creamy, tangy filling inside hard-boiled egg whites, topped with carrot beaks and olive eyes for a cute chick-like appearance.
Ingredients
Instructions
Boil the eggs: Place the eggs in a pot of cold water, bring to a boil, then turn off the heat and let them sit for 12 minutes. Transfer to an ice bath to cool.
Peel the eggs: After cooling, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
Make the filling: Mash the yolks and mix with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.
Pipe the filling: Spoon the yolk mixture into a piping bag and pipe it into the egg whites, slightly overflowing for a chick-like appearance.
Decorate: Slice the carrot into small triangles for the beaks, and cut black olives into small circles for the eyes. Place the carrot beaks and olive eyes onto each egg.
Serve: Garnish with curly parsley or lettuce, and serve the deviled egg chicks on a platter.
Nutrition
- Serving Size
- 1 deviled egg chick
- Calories
- 80 kcal
- Sugar Content
- 0.5 g
- Sodium Content
- 150 mg
- Fat Content
- 7 g
- Saturated Fat Content
- 1.5 g
- Unsaturated Fat Content
- 4.5 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 1 g
- Fiber Content
- 0 g
- Protein Content
- 5 g
- Cholesterol Content
- 80 mg