Easter Chick Deviled Eggs
These adorable Easter Chick Deviled Eggs are almost too cute to eat—almost! A fun and festive twist on a classic, they’re sure to be the peep of your Easter table.
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.