These Adorable Deviled Egg Chicks Are the Perfect Easter Recipe

Place the eggs in a single layer in a pot and cover with cold water by about an inch.

Bring the water to a full boil over high heat.

Once boiling, cover the pot, remove it from the heat, and let sit for 12 minutes.

While the eggs sit, prepare an ice bath in a bowl with equal parts ice and cold water.

After 12 minutes, immediately transfer the hot eggs to the ice bath using a slotted spoon. Let cool completely for at least 5 minutes.

Peel the cooled eggs under running water.

Slice each egg in half lengthwise with a sharp knife.

Pop out all yolks into a mixing bowl. Place 8 of the white halves on a serving platter as chick bodies.

Take the remaining 4 white halves and cut zig-zag edges around them with a paring knife to create chick hats.

Mash the yolks with a fork until fine crumbs form.

Add mayonnaise, dijon mustard, paprika, salt, and pepper to the yolks. Stir until smooth and creamy.

Taste and adjust seasoning if needed.

Spoon or pipe the filling into the 8 solid white halves on the platter.

Place one zig-zag-cut white half atop each filled body as a hat.

Use a plastic straw to punch small circles from black olives for eyes. Press two circles into each chick’s filling.

Cut thin slices from the carrot. Cut small triangles from each slice and tuck one between each chick’s eyes as a beak.