These Easter chick deviled eggs turn a creamy classic appetizer into adorable edible chicks with carrot beaks and black olive eyes.
Easter Chick Deviled Eggs
Adorable chick-shaped deviled eggs filled with creamy Dijon yolk mixture and decorated with carrot beaks and olive eyes.
Servings 12
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard or to taste
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt or to taste
- 1 small carrot peeled and cut into thin rounds
- 6 black olives
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer to ice water to cool, then peel.
- Cut a very thin slice from the bottom of each egg so it stands upright. Cut off the top third of each egg in a small zigzag pattern, keeping each top paired with its base.
- Gently remove the yolks and place them in a medium bowl. Mash thoroughly with a fork.
- Add the mayonnaise, Dijon mustard, garlic powder, and salt. Mix until smooth, then transfer the filling to a piping bag or zip-top bag with one corner snipped.
- Pipe the yolk filling generously into the egg-white bases. Position the matching egg-white tops slightly tilted over the filling.
- Cut tiny triangles from the carrot rounds for beaks. Use a clean plastic straw or knife to cut tiny olive circles for eyes. Add two olive eyes and one carrot beak to each chick.
- Refrigerate until ready to serve and keep chilled.
Make-Ahead and Serving Tip
Prepare the eggs several hours ahead and keep them covered in the refrigerator. Add the carrot and olive details carefully so the chicks stay neat.