Deviled Egg Chicks
Not your traditional Deviled Eggs! Deviled Eggs decked out for Easter shaped like little chicks. Deviled eggs using Eggland’s Best Hard-Cooked Peeled Eggs for easy prep! Yolk mixture is piped into hollowed egg whites and topped with the remaining cooked egg white to look like a chick popping out of an egg. Perfect for Easter!
Make This Recipe
Ingredients
12 Eggland's Best Hard-Cooked Peeled Eggs or 12 Eggland’s Best eggs, large
1 whole raw carrot peeled
6 jumbo black olives
1/3 cup mayonnaise
1/4 tsp garlic powder
1-2 tbsp Dijon mustard
Salt to taste
Paprika sprinkled on top
Preparation
- Either use Eggland’s Best Classic Shell eggs that you bring to a rolling boil and let cook for 10 min (and then place in an ice bath), or use Eggland's Best Hard-Cooked Peeled Eggs.
- Cut a bottom sliver so they can stand, cut the top third, squeeze out the yolk, and mash the 12 yolks for the dozen eggs.
- Then add mayonnaise, Dijon mustard, garlic powder, and salt, mix until smooth, and pipe into the hollowed-out egg whites.
- Place the remaining egg white on top.
- Shell out olives using a straw and add 2 per egg for eyes, then cut a sliver of a peeled carrot and cut into 6 triangles for the beaks.
- Sprinkle with paprika and enjoy!
Recipe Notes: Perfect for Easter, use a sharp knife for clean edges on the eggs, also use a straw to core out eyes from the jumbo olives
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 92 |
| Fat | 6g |
| Saturated Fat | 1.4g |
| Cholesterol | 162mg |
| Sodium | 151mg |
| Carbohydrates | 2.4g |
| Dietary Fiber | 0.3g |
| Protein | 5.2g |