Deviled Egg Chicks
Deviled Egg Chicks - Deviled Egg Chicks take a classic deviled egg recipe and make them into fun and delicious Easter deviled eggs! Perfect as an Easter brunch recipe or appetizer.
Ingredients
- 6 eggs boiled
- 3 tbsp mayonnaise
- 1/4 cup cream cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp white vinegar, for the eggs
- 3 or 4 black olives, for the chick's eyes
- 1/3 cup carrot coins (for the beaks)
Instructions
- Place the eggs in a saucepan and cover them with water. Add the white vinegar to the water. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 10 minutes.
- After 10 minutes, remove the saucepan from the heat and carefully drain the hot water. Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Once the eggs are cool, gently tap them on the countertop to crack the shells, then peel off the shells. Rinse the eggs under cold water to remove any remaining shell fragments.
- To cut the eggs, place each egg on a cutting board. Using a sharp knife, cut off a small slice from the bottom of each egg to create a stable base. Then, cut about one-third of the top part of each egg to remove the yolk. The remaining larger portion will be the chick's body, and the smaller top part will be the chick's head.
- Carefully remove the yolks from the smaller top parts of the eggs and transfer them to a medium bowl. Mash the yolks with a fork and mix in the mayonnaise, cream cheese, onion powder, and garlic powder until all the ingredients are combined and the mixture is smooth.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites, filling them generously.
- For the chick's eyes, take a toothpick or a small utensil with a small round tip, like the back of a piping tip or a bottle cap, and press it into the black olive rounds to create tiny circles. Place these olive circles onto the yolk mixture, on top of the piped eyes, to create smaller eyes for the chicks.
- Cut small triangular pieces from the carrot coins to create beaks. Press the carrot beaks gently into the front of each egg, just below the eyes.
- Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.