Deviled Egg Chicks
Bring a touch of whimsy to your table with these delightful Deviled Egg Chicks, perfect for Easter celebrations, baby showers, or any springtime occasion! This recipe transforms classic deviled eggs into an adorable appetizer that’s as fun to make as it is to eat. With a creamy, flavorful filling of egg yolks, mayonnaise, Dijon mustard, and a hint of paprika, these little "chicks" are packed with savory goodness. Black olives and carrot pieces give them charming faces, while their "egg caps" sit jauntily askew for a playful presentation. Ready in just 30 minutes, these creative and easy deviled egg chicks are sure to be the centerpiece of your appetizer spread and a hit with kids and adults alike. Don't wait—give these bite-sized masterpieces a try for your next party or festive gathering!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 0.25 piece Carrot
- 2 pieces Black olives
Instructions
Place the eggs in a saucepan and cover them completely with cool water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let them simmer for 10 minutes.
After cooking, transfer the eggs to a bowl of ice water and let them cool for 5-10 minutes. Peel the shells off the eggs carefully to prevent damage.
Cut a small slice off the bottom of each egg so they can stand upright, then cut the top third off each egg to form a 'cap'. Set the caps aside and gently remove the yolks from the larger bottom portions of the eggs.
Place the yolks into a mixing bowl and mash them with a fork until smooth.
Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika to the mashed yolks. Mix until well combined. Taste and adjust seasonings if necessary.
Spoon or pipe the yolk mixture back into the hollowed-out egg whites, creating a slightly rounded mound to form the 'body' of the chick.
Cut small triangles from the carrot to create beaks, and slice the black olives into tiny pieces to make eyes.
Gently press the carrot 'beaks' and olive 'eyes' into the yolk mixture on each egg to give them faces.
Place the 'caps' (top thirds of the eggs) back on top at an angle, resembling hats for the chicks.
Serve immediately, or refrigerate until ready to serve. Enjoy these delightful Deviled Egg Chicks at your next gathering!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 474 mg | 10% | |
*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.
