How to Create Deviled Egg Chicks Everyone Will Adore This Spring

Place the eggs in a medium saucepan. Cover with cold water about 1 inch above the eggs. Bring to a boil and cook for 2 minutes. Remove from heat and let sit for 13 minutes. While waiting, prepare a large bowl with ice water.

Transfer the cooked eggs to the ice bath for 13 minutes. This stops the cooking process and helps prevent green yolks.

Gently tap the eggs to crack the shells, then peel and rinse them. Instead of slicing in half, use a paring knife to cut a zig-zag pattern (Van Dyke cut) around the center of the egg—insert the knife at a 45° angle and alternate the direction as you go. Carefully pull the halves apart.

If any egg bottoms are wobbly, slice a small bit off the base to create a flat surface so they can stand upright.

Place the yolks into a food processor. Add the mayonnaise, Dijon mustard, lemon juice, white wine vinegar, hot sauce, salt, and pepper. Pulse until very smooth.

Transfer the filling into a piping bag with a round tip or use a spoon. Pipe the mixture into the base of each egg so it mounds slightly over the top.

Press two black sesame seeds into each yolk mound for eyes. Insert a small triangle of carrot for the beak. Add a sprig of fresh dill for the chick’s “hair.”

If you run out of filling, place the other zig-zag half of the egg on top to resemble a hatching chick.