Recipe: Deviled Chicks

MF Deviled Egg Chicks Don't let all those delicious hard-boiled eggs go to waste this Easter. Turn them into these adorable, delicious appetizers that will give you a lip-smacking smile. This might be the cutest idea that's ever been hatched.

Deviled Chicks

12 large eggs, hard-boiled and peeled 6 tablespoons mayonaise 2 teaspoons dijon mustard 1 teaspoon pickle relish 4 teaspoons pickle juice 1 teaspoon smoked paprika chopped olives carrot

Directions Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand up straight. Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk. Pop the top off and set aside. Gently squeeze the yolk ball into a mixing bowl. Repeat with the remaining eggs.

Using a fork or potato masher, mash the yolks until fine. Mix in mayonaise, mustard, relish, pickle juice, and paprika. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour before spooning or piping into hollowed egg whites, over-filling the base to create your chick's head. Slice carrot into slices, then small pie-shaped pieces to create beaks. Place beak in exposed filling, along with two small chopped olives to create the eyes.

Serve immediately or chill covered for up to 48 hours.

Don't forget dessert! Get cookie cake delivery and thank you cookies for any occasion.
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