Deviled Egg Chicks
User Reviews
5
Deviled Egg Chicks
Description
This recipe begins by peeling large, hard-boiled eggs, then carefully slicing off a thin layer from the base so they stand stable without rolling. The top third of each egg is cut off, and the yolk is gently removed and mashed with mayonnaise, Dijon mustard, garlic powder, and salt until smooth. This creamy, seasoned yolk mixture is then piped into the hollowed egg whites to fill them generously.
Each egg is topped by replacing the cut-off egg portion, slightly pressed to adhere. For visual effect, small raisins cut to form eyes are pressed onto the front, while small carrot pieces shaped into triangles serve as the beak. Carrot matchsticks arranged beneath create the chick's feet, adding a fun presentation that makes these suitable for festive or child-friendly gatherings.
The deviled filling offers a savory, creamy contrast to the firm egg whites, while the decorative elements add color and whimsy without altering the classic flavors. These can be served as an appetizer, snack, or party finger food.
Ingredients
- 12 egg hard boiled and peeled, large
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- carrot baby
- carrot matchsticks
Instructions
- Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this is for a flat surface so the eggs do not roll around. Cut off a large top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids together with their bases.
- In a medium mixing bowl, combine 12 of the cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 tsp dijon), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mix everything together until smooth. Transfer mixture to ziploc bag (snipping off the end) and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, cut off the ends of small raisins and press two on the front. For the beaks, thinly slice a few rings of carrot and cut triangles and press in the eggs for beaks. Add carrot matchsticks on the bottom for the feet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 0.4g | 0% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 166mg | 55% |
| Sodium | 131mg | 5% |
| Potassium | 63mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
