It will be the first day of spring in a couple of weeks, and then Easter is April 5th this year. Today I’m trying another cute food presentation that I pinned years ago, Deviled Easter Chick Eggs. Use your favorite deviled egg recipe or mine below and decorate the little eggs to look like chicks. It’s not hard to do, and it looks adorable for holiday get-togethers.
Start with week old eggs, as fresh eggs are hard to shell. To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in cold water, bring to boil, turn off burner, and cover. Let sit for 15 minutes. Let cool, and refrigerate at least two hours before cutting for best results. Serve using an egg holder, a saucer, bowl, or a platter To use on a flat platter, with a sharp knife, slice off a very thin layer from the base of the egg to make it flat. You have the option to make feet but it’s not necessary. Then cut 1/3 of the egg off the top. I cut straight across but later you can make ragged edges if desired.
Deviled Easter Chick Eggs
Use organic when available, makes 12 Easter chicks
Ingredients
- 12 hard-boiled eggs peeled
- 2 tbsp mayonnaise
- 1 1/2 tbsp yellow mustard
- Optional make w/o mustard
- 1 dill pickle finely diced
- 1 tsp pickle juice
- salt and pepper to taste
- 1 carrot cut into rounds
- 12 slices of pickle or black olives
Instructions
- Refrigerate hard-boiled eggs for at least two hours or overnight
- With a sharp knife, slice off a very thin layer from the base of the egg to make it flat if you're using a platter
- Slice top 1/3 of eggs leaving a little yolk with the skin
- Use a spoon to remove bottom yolk to a bowl
- Mash yolks with a fork
- Add mayonnaise, pickle, pickle juice, mustard, salt, and pepper, and mix well
- Fill a piping bag or plastic bag with a corner snipped with the egg yolk mixture
- Pipe yolk mixture into bottom of egg whites to create chick
- Cut small wedge from carrot rounds to make a beak for each chick
- Cut pickle or olive slices into small squares to use for eyes
- Add 2 olive eyes to each chick
- Add egg white top to each chick
- Adjust so it looks like chick peeking out of egg
- Serve on deviled egg tray as centerpiece or in egg holders or on platter
- Optional, add a dab of deviled egg filling as glue to stick them to the platter
- Optional, make 3 cuts in carrot round for a foot, 2 per chick
- Optional, decorate platter with herbs like parsley or dill
- Optional, serve on saucer or bowl with salad greens as first course of meal – you've made a free-range chick Enjoy!
This dish was shared on St. Pete’s Channel 10, Good to Know Segment:
How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes.
Please see my Link Parties page for the parties where this post was shared.
