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Hatching chicks deviled eggs, an excellent Easter appetizer.

Chicks deviled eggs recipe

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These hatching chicks deviled eggs are the perfect appetizers to start Easter brunch with a smile. They are almost too cute to eat. Almost.
Course appetizers
Servings 18 deviled eggs
Calories 103
Author Cheryl Najafi

Ingredients

Instructions

  • Place eggs in single layer in large pot. Fill pot with cold water until eggs are covered by about 1". Bring eggs, uncovered, to a rolling boil.
  • Remove pot from heat after boil is achieved and cover tightly with lid. Set timer and allow eggs to sit, covered, 13 minutes.
  • Carefully remove eggs from pot and place in bowl of ice water to cool and let cool completely, then remove shells.
  • Cut top 1/3 of eggs in a jagged pattern to create the top "shell" and gently pull out yolks. Rinse out egg whites.
  • In a bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag. Pipe egg yolk mixture into egg white bottoms.
  • Place egg tops on piped egg yolks to create the top "shell". Insert 2 small carrot pieces in egg yolk mixture to create beak. Insert 2 peppercorns in egg yolk mixture to create eyes. Insert 2 small carrot pieces in the top "shell" (use small knife to slit egg to make it easier).
  • Put on a surface that will keep your chicks upright (we used napkin rings).

Notes

I like to set things up like an assembly line so the children can help out with the simple stuff while I tackle the more complicated steps like creating the zig zag pattern on the egg tops.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 212mg | Sodium: 88mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 1g