Easter Deviled Eggs (Easter Chicks)
User Reviews
5
Easter Deviled Eggs (Easter Chicks)
Description
These Easter Deviled Eggs begin with peeled hard-boiled eggs cut to create a flat base and a removable top ‘hat.’ The yolks are combined with Dijon mustard, light mayonnaise, garlic powder, smoked paprika, chives, salt, and pepper, mashed until smooth. Using a piping bag, the yolk mixture is refilled into the hollowed egg whites, built up to form a ‘face’ for the chick.
Carrot pieces are cut into triangles for beaks and L-shapes for legs, and peppercorns are placed as eyes embedded into the filling. The top egg ‘hats’ are replaced to complete the chick look. The eggs balance standing upright on their trimmed bottoms, making an appealing plate presentation suitable for Easter celebrations or spring gatherings.
The filling has a creamy texture with subtle smoky and tangy flavor, while the carrot and peppercorn details add texture and visual interest.
Ingredients
- 12 egg hard-boiled
- ½ tsp Dijon mustard
- 1/3 cup mayonnaise light
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- 2 Tbsp chives finely sliced
- salt
- black pepper
- 1 carrot
- 24 peppercorns
Instructions
- Peel your hard boiled eggs carefully, they should come out nice and smooth. I like to boil a few extra in case there are a few that break or don’t peel nicely..
- Cut a small sliver off the bottom of the egg to make a seat for the egg to stand on its own. Cut 1/3 of the egg off the top to make a ‘hat’ for the chick's head. Arrange the bottoms on a serving plate.
- Scoop out the yolk and place in a bowl with the mustard, mayonnaise, garlic powder, smoked paprika, chives, salt and pepper. Then use a fork to really mash everything together until the mix is smooth.
- Fill a piping bag with the egg yolk mix to make it easy to fill the hollow eggs.
- Pipe the yolk mix into the egg hollows. Add 3 or so layers on top to make a face for the chick.
- Use a sharp knife to cut triangle beaks out of the carrots and legs in ‘L’ shapes.
- Place the hats back on the yolk mix to make chick heads. Attach the beaks and eyes on the yolk mix. Attach the legs into the bottoms of the chicks.
Notes
- If you lack a piping bag, a sandwich or packet bag with a corner cut works well to pipe the filling.
- To ease peeling eggs, cool them in ice water immediately after boiling and peel under cold running water, starting beneath the membrane.
- Boiling a few extra eggs helps account for any that crack or peel imperfectly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 187mg | 62% |
| Sodium | 119mg | 5% |
| Potassium | 90mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1219IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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