Cute Little Egg Chicks
Transform your next gathering into an unforgettable feast with these adorable "Cute Little Egg Chicks." Perfect for Easter, baby showers, or any festive occasion, this whimsical recipe transforms simple hard-boiled eggs into charming little chicks that are almost too cute to eat! The creamy, flavor-packed yolk filling, made with mayonnaise, yellow mustard, and a touch of seasoning, is piped back into meticulously carved egg whites to create their round, plump bodies. Topped with playful "caps," carrot "beaks," olive "eyes," and slivered carrot "feet," these egg chicks are as delightful to look at as they are to devour. Ready in just over 30 minutes and serving six, this fun and creative appetizer is a guaranteed crowd-pleaser for kids and adults alike. Serve chilled for a refreshing bite, and watch your guests swoon over this egg-cellent centerpiece idea!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon Yellow mustard
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 pieces Carrot
- 2 pieces Black olives
Instructions
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then lower the heat and let them simmer for 12 minutes.
Once cooked, transfer the eggs to a bowl of ice water and let them cool for 5 minutes to make peeling easier.
Peel the shells off the eggs gently to avoid damaging them.
Using a sharp knife, slice off the top third of each egg horizontally. Carefully scoop out the yolks into a bowl, keeping the egg whites intact.
Mash the yolks with a fork, then mix in the mayonnaise, yellow mustard, salt, and black pepper until smooth and creamy.
Using a small spoon or piping bag, fill the hollowed egg whites with the yolk mixture, slightly overstuffing to create a rounded top.
Use the cut-off top pieces of the egg whites as 'caps' for the chicks and place them gently over the yolk mixture, tilting them slightly if needed.
Cut small triangular 'beaks' from the carrot and gently press them into the yolk mixture on each chick's face.
Slice small 'eyes' from the black olives and press two onto each chick above the beak.
Cut remaining carrot into small thin slivers for 'feet' and arrange two pieces underneath each egg chick as feet decorations.
Serve immediately or cover lightly and refrigerate until ready to serve.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
