Description
Deviled Egg Chicks are the perfect blend of fun and flavor, making them a delightful addition to any gathering. These adorable chick-shaped appetizers feature a creamy yolk filling seasoned with zesty mustard and a hint of paprika, resulting in a deliciously vibrant dish that’s sure to impress. Great for Easter brunch or spring picnics, these charming treats bring both joy and nostalgia to your table.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Black olives or capers (for eyes)
- Carrot or bell pepper slices (for beaks)
Instructions
- Boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
- Cool and peel the eggs by transferring them to an ice bath or cold water. Gently tap each egg on the counter and peel.
- Create the filling: Slice each egg in half lengthwise and scoop out yolks into a bowl. Mash yolks with mayonnaise, Dijon mustard, salt, pepper, and paprika until smooth.
- Shape the chick bodies: Fill egg whites with yolk mixture using a piping bag or spoon.
- Add eyes and beaks: Cut olives or capers in half for eyes, and cut tiny triangles from carrots or peppers for beaks.
- Chill before serving for at least 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg chick (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 185mg