These fun deviled “chick” eggs are fun and simple to make, using your basic deviled egg recipe, cutting it a bit different from a regular deviled egg, and only requires some carrot and capers (or black olives.) They are so cute, they might just have your little ones who don’t like yolk, want to gobble them up. Perfect for Easter or any springtime meal.
Feel free to use your own favorite deviled egg recipe or use this basic one. These eggs look cute served on a platter of dill sprigs but when I shopped, the dill sprigs would have been more expensive than my entire recipe so I just shredded some green cabbage for a pretty presentation.
DEVILED CHICK EGGS –
(Makes 24 chick eggs)
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard (or any type of mustard you like)
- pinch of salt and black pepper
- 4 thin slices carrot
- 24 capers (if you don’t have/like capers, you can cut up black olives for the eyes)
Place eggs in a large saucepan and cover with cool water by about an inch. Slowly bring water to a boil over medium heat.
Once water is boiling, cover pan with lid and remove from heat. Let sit for 10 to 12 minutes.
Transfer eggs to a colander and place under cold running water to stop the cooking. Once cool enough to handle, peel.
Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Remove yolks (be careful, the yolk is a bit harder to get out when cut this way,) and place in a medium bowl. Add mayonnaise, mustard, salt and pepper. Mash ingredients together until smooth. Put egg yolk mixture in a quart-sized resealable plastic bag.
Snip a small hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill the cavity and come about 1 inch above the rim.
Cut carrots into very small triangles. Place capers for eyes (or olive pieces) and carrots for beaks. Top with egg white tops.
Refrigerate for at least 1 hour before serving.
- For GF version, double-check mayo and mustard label.