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Chicks deviled eggs recipe

Chicks deviled eggs recipe

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Course appetizers
Servings 18 deviled eggs
Calories 103 kcal

what you'll need

  • 18 eggs
  • 1 tsp Dijon mustard
  • 1/4 cup water
  • 1/4 cup olive oil light
  • 2 tsp paprika
  • salt and pepper to taste
  • 1 small carrot cut into slices
  • 26 peppercorns
  • napkin ring to keep your eggs upright, or egg cup

let's do it

  • 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).

One Last Thing

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.


Calories: 103kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 212mgSodium: 88mgPotassium: 85mgFiber: 0.2gSugar: 1g
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