Deviled Egg Chicks

These adorable Deviled Egg Chicks are simple to make yet will be the show-stoppers of your Easter celebrations. Have the kids join in to help decorate.

📝 Ingredients

• 8 large eggs (hard boiled, cooled and peeled)
• 1/3 cup mayonnaise
• 1 1/2 tsp Dijon mustard
• Salt (to taste)
• 1 carrot
• Whole peppercorns (or black food coloring)

👨‍🍳 Instructions

1. 1Using a sharp paring knife, carefully cut around the middle of the egg in a zig-zag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges. Otherwise, if you want a straight edge, slice the egg in half.
2. 2Carefully spoon out the yolks using a small spoon and place them in a medium mixing bowl.
3. 3Add the mayonnaise, Dijon mustard, and a pinch of salt to the bowl and mash the egg yolks with a fork until smooth and creamy.
4. 4Transfer the egg mixture into a piping bag or plastic sandwich bag and set aside.
5. 5Carefully slice the carrot into small triangles that will form the beak of each chick. Also, slice small sticks about 1/2″ and make 6 per egg, depending on if you want them all to have feet or not.
6. 6If necessary, slice a bit off the bottom of 1/2 the whites so that it will stand upright on a plate or platter.
7. 7Snip the end of the piping bag or corner of the sandwich bag, making about a ½ inch hole.
8. 8Pipe the egg mixture into the egg bottoms, dividing the mixture equally between the eggs. Fill them about 1 1/2 inches above the edge of the bottom egg white.
9. 9Carefully place the top egg white onto the yolk mixture. Don’t push it down, you don’t want the yolk mixture to squish out.
10. 10Place one of the carrot triangle beaks in the middle of each egg, between the top and bottom of the whites.
11. 11Add 2 whole peppercorns to each chick for the eyes. Or if you are using food coloring, dip the end of a toothpick into the food coloring and place 2 dots on each chick for eyes.
12. 12Keep covered in the refrigerator until ready to serve. Remove them from the fridge 15 minutes before serving to allow them to warm slightly.