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Deviled Egg Chicks

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Deviled Egg Chicks are a delightful twist on a classic appetizer, perfect for any gathering. These charming little chick-shaped treats are not only visually appealing but also bursting with flavor. With creamy yolk filling and vibrant toppings, they’re bound to be the star of your Easter brunch or any festive occasion. Easy to make and endlessly customizable, these eggy delights will bring smiles to both kids and adults alike!

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 2 black olives (for eyes)
  • 1 small carrot (for beaks)

Instructions

  1. Boil the Eggs: Place eggs in a pot, cover with water, and bring to a rolling boil over medium heat. Cover and remove from heat; let sit for 12 minutes.
  2. Cool and Peel: Transfer eggs to an ice bath for 5 minutes. Peel under running water for easy removal.
  3. Prepare the Filling: Halve the boiled eggs lengthwise and scoop yolks into a bowl. Mash yolks with mayonnaise, mustard, salt, pepper, and paprika until smooth.
  4. Fill Egg Whites: Pipe or spoon yolk mixture into the egg white halves, creating height for that cute chick look.
  5. Add Eyes and Beaks: Slice olives into circles for eyes and cut carrots into triangles for beaks; gently press them into place.
  6. Chill and Serve: Refrigerate Deviled Egg Chicks for at least 30 minutes before serving.

Nutrition

Keywords: Feel free to customize the filling by adding herbs or spices of your choice. For an extra creamy texture, consider using Greek yogurt instead of mayonnaise. Store leftovers in an airtight container in the refrigerator for up to three days.

Find it online: https://timeforkitchen.com/adorable-deviled-egg-chicks-a-fun-recipe-for-gatherings/