Deviled Egg Chicks
User Reviews
4.2
Deviled Egg Chicks
Description
This recipe transforms hard-boiled eggs into playful deviled egg chicks by slicing off a thin bottom layer for stability and removing the tops as lids. The yolks are mashed with Dijon mustard, hot sauce, white vinegar, mayonnaise, salt, and white pepper to a smooth paste, which is piped back into the egg white halves generously to create a creamy filling. The eggs are topped with their lids.
Black olives are cut into small squares to mimic eyes, while carrot pieces are thinly shaved and trimmed with kitchen shears to form chick-like beaks or feathers. Together, these decorative touches create an attractive and flavorful party dish combining creamy, tangy, slightly spicy filling with firm egg whites and decorative crunchy vegetables.
These deviled eggs can be served chilled as a fun appetizer during holidays or gatherings, adding a visual twist to the classic deviled egg. The balance of mayonnaise and vinegar in the filling keeps it smooth and fresh tasting.
Ingredients
- 12 egg cooled and peeled, hard boiled
- 2 teaspoons Dijon mustard
- 4 drops hot sauce
- 2 tablespoons white vinegar
- 1/4 teaspoon salt fine sea salt
- 1/2 cup mayonnaise
- 1/4 teaspoon white pepper
- 3 black olives
- 1 carrot small
Instructions
- Place egg on a cutting board on its side. Make two cuts, one very thin one at the bottom so the egg will sit flat and another 3/4 of the way up, taking off the top like a lid. Repeat with all 12 eggs.
- Carefully remove yolks and place them in a separate bowl. You might need to use a potato nail or toothpick to get out all of the yolk. Mash or grate until it is fine bits.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, blend egg yolks with dijon mustard, hot sauce and white vinegar to form a paste.
- Add mayonnaise, fine sea salt and white pepper, beating until smooth.
- Transfer mixture to a piping bag or ziploc bag with the corner snipped. Fill each egg generously up and beyond the brim. Top with the "lid." Continue with remaining eggs.
- Cut olives into small, square pieces using kitchen shears. Using a vegetable peeler, shave off small pieces of carrot, trimming with kitchen shears to get the desired shape. Use olive pieces for eyes and carrot shavings for the nose. It is easiest to place these using tweezers.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 190mg | 63% |
| Sodium | 203mg | 8% |
| Potassium | 63mg | 1% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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