Deviled Egg Chicks
User Reviews
5
Deviled Egg Chicks
Description
Deviled Egg Chicks start with hard-boiled eggs carefully cut around the middle in a zigzag edge to create a top and bottom resembling chick shells. The yolks are scooped out and mashed with mayonnaise, yellow mustard, and salt to achieve a creamy filling. This is piped back into the bottom halves of the egg whites, which are trimmed to stand upright. Small carrot triangles form the beaks, and the tops are gently placed to resemble chick heads.
The visual appeal comes from the jagged shell edges and bright orange carrot beaks, while the smooth, tangy filling contrasts with the firm egg whites. This dish is particularly suited for holiday gatherings or children’s parties where a festive presentation is welcome.
These egg chicks should be stored covered in the refrigerator for up to four days. Optionally, colored "shells" can be created by soaking the cut whites in food coloring water before assembly. Flavor variations include small amounts of Dijon mustard, dill pickle juice, white pepper, or garlic powder added to the filling but keeping the mixture firm enough to hold the chick shape.
Ingredients
- 12 egg hard-boiled, cooled, and peeled
- ⅓ cup mayonnaise
- 1 tablespoon yellow mustard (or to taste)
- salt to taste
- 1 carrot or 6 baby carrots
- Food Coloring
Instructions
- Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
- Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
- Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
- Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
- Carefully slice the carrot into little triangles for the beak.
- Slice a little bit off the bottom of each egg so it will stand upright on the platter.
- Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
- Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
- Carefully place the egg tops onto the yolk mixture. Don't squish them down too much. Arrange the tops so the chicks are well-balanced and won't fall over.
- Place a carrot "beak" in the middle of the egg yolk mixture between the top and bottom egg whites.
- Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
- Keep refrigerated until ready to serve!
Notes
- Keep assembled egg chicks refrigerated in a sealed container for up to 4 days.
- For colored shells, soak cut egg whites in colored water until desired shade is reached, then drain well before filling.
- Optional flavor additions to the filling include Dijon mustard, dill pickle juice, white pepper, or garlic powder, added sparingly to maintain thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109 | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 166mg | 55% |
| Sodium | 148mg | 6% |
| Potassium | 82mg | 2% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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