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This is an absolute fun Easter egg recipe. The deviled egg chicks may be slightly funny however they’ll surely make a splash in your kitchen! Traditional eggs can be fun to dress up but this year they’ll get out of your eggshell (get it? Ha ha) and transform them into chicks! !
The Easter eggs are adorable. The fresh parsley added at the bottom will give them the “free access” sensation that everyone wants. Chirp, chirp, chirp…
I had a lot of enjoyment making these, and afterwards I was laughing at how adorable they turned out. The final one looks somewhat like my youngest sisters’ newborn photos!
Ingredients to make Deviled Egg Chicks:
Twelve large eggs hardboiled and then peeled
1/3 cup mayonnaise
1 1/2 teaspoon dijon mustard* Add to your taste
1/4 teaspoon garlic powder
1/8 tsp salt or as desired.
One small carrot peeled, and cut into rings
6 black olives
What you’ll need to make This Easter Egg Recipe:
Peel the hard-boiled egg into 12 pieces. Utilizing a sharp knife cut off a small layer of egg from the bottom of the egg. This gives it an even surface that can be placed on a table. Cut off a substantial portion of egg’s top. Use the egg’s base with a gentle squeeze to release the yolk. The yolk will come out. Make sure the lids are paired together with the bases.
In a medium mixing bowl mix 12 yolks cooked and thoroughly mash them with an fork. Incorporate 1/3 cup mayonnaise with 1 1/2 teaspoon dijon (or mix in according to your taste) 14 teaspoon garlic powder, and 1/8 tsp salt. Season according to your preference. Mix everything until it is the mixture is smooth. Transfer the mixture into a ziploc or pastry bag, and pipe in large quantities onto egg base. Put the top 1/3 back on the base, pressing down a bit to secure.
To make eyes, poke an olive using straw made of plastic. Repeat the poke repeatedly, then gently squeeze the straw. The tiny olives will pop up. To make the beaks, thinly cut off a few rings carrot , then cut each ring into 6 pieces. Put 2 olive spots in the eyes, and 2 carrot wedges the beak. Place the chicks on a tray and sprinkle using fresh parsley, dill or fresh parsley for giving chicks the “free space” feeling.