Easter Chick Deviled Eggs
Why did the Easter chick apply for a job? Because it wanted to egg-cel in the kitchen! These adorable Easter Chick Deviled Eggs are almost too cute to eat—but let’s be real, they won’t last long on the plate. With their little “beaks” and “eyes” staring up at you, they’re practically daring you to take a bite. So hatch a plan, whip up a batch, and get ready for some egg-streme compliments!
These little deviled egg chicks are so cute, you’ll feel a little shellfish eating them—but trust me, they won’t last long! Crack into this fun Easter snack before they fly the coop!
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Add the eggs to a pot and cover with water. Heat over high heat until water boil, turn down to medium-high and boil for 10 minutes. Cover the pot, turn off the heat, and allow to eggs to sit in the pot of hot water for 10 minutes.
Step 2: While the eggs are sitting in the pot, cut the carrots into thin disks, then cut a triangle out of the disks for the beaks. You’ll need 12 beaks.
Step 3: Now slice the olives in half lengthwise, then in half again lengthwise. Use a small round icing tip to poke “eyes) out of the olives. You will need 24 eyes.
Step 4: Run cold water into the pot, dumping it as it fills, for a few minutes until eggs are cooled.
Step 5: Gently crack the egg on the counter, then gently roll around cracking until the shell is easy to peel off. Remove the shell, place it back into the cold water.
Step 6: Wipe the eggs to dry, then cut in half, adding the yolks to a bowl. Mash the yolks with a fork or a mixer.
Step 7: Mix the Miracle Whip and mustard in a bowl, then pour over the mashed yolks and mix to combine.
Step 8: Fill a piping bag with the mixture, snip off the end, then pipe the filling into the eggs.
Step 9: Add a “beak” into the center of the eggs, then eyeballs up top. You may want to use tweezers for applying the eyes.
These Easter Chick Deviled Eggs are sure to be the peep of the party! Whether you’re serving them at brunch or sneaking a few before guests arrive, they’ll disappear faster than a bunny on a sugar rush. So grab an egg, take a bite, and let the yolk-ing begin!
Easter Chick Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup Miracle Whip
- 1 tbsp mustard
- 3 large black olives
- 1 small carrot
Instructions
- Add the eggs to a pot and cover with water. Heat over high heat until water boil, turn down to medium-high and boil for 10 minutes. Cover the pot, turn off the heat, and allow to eggs to sit in the pot of hot water for 10 minutes.
- While the eggs are sitting in the pot, cut the carrots into thin disks, then cut a triangle out of the disks for the beaks. You’ll need 12 beaks.
- Now slice the olives in half lengthwise, then in half again lengthwise. Use a small round icing tip to poke “eyes) out of the olives. You will need 24 eyes.
- Run cold water into the pot, dumping it as it fills, for a few minutes until eggs are cooled.
- Gently crack the egg on the counter, then gently roll around cracking until the shell is easy to peel off. Remove the shell, place it back into the cold water.
- Wipe the eggs to dry, then cut in half, adding the yolks to a bowl. Mash the yolks with a fork or a mixer.
- Mix the Miracle Whip and mustard in a bowl, then pour over the mashed yolks and mix to combine.
- Fill a piping bag with the mixture, snip off the end, then pipe the filling into the eggs.
- Add a “beak” into the center of the eggs, then eyeballs up top. You may want to use tweezers for applying the eyes.
