Best 2 Deviled Egg Chicks Recipes

Are you searching for a delightful and innovative recipe for your next gathering or party? Look no further than these delightful deviled egg chicks! With their charming appearance and tasty filling, these deviled eggs are sure to be a hit among your guests. Their playful chick design, complete with bright orange beaks and googly eyes, makes them an adorable addition to any springtime or Easter celebration. And the best part is, they're incredibly easy to make, requiring minimal effort and kitchen skills. So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure of creating these delightful deviled egg chicks!

Here are our top 2 tried and tested recipes!

DEVILED EGG CHICKS!

Deviled Egg Chicks! image

These are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :)

Provided by Wildflour

Categories < 60 Mins

Time 1h

Yield 8 chicks

Number Of Ingredients 8

Ingredients

8 extra-large eggs, hard-boiled
1/2 cup heavy mayonnaise
1/8 teaspoon garlic powder
1/4 teaspoon prepared mustard (table)
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper (optional)
4 pimento stuffed olives, slice each into 4 slices
16 slices red bell peppers, tiny triangles, can sub carrots

Steps:

Place eggs in saucepan of cold water.
Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
Boil and gently stir for 2 minutes.
Place on tight fitting lid and turn off heat.
Let sit for 25 minutes.
Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
Carefully peel eggs. *This is easy if eggs are older.
Rinse with cold water, place on paper towel.
Slice thin slice off bottom of each egg, *this will ensure they stand up later.
With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.
CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.
Place yolks in mixing bowl, mash WELL with fork.
Stir in rest of ingredients except olives and peppers.
Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.
Place on olive slices for "eyes", pressing them into the filling gently.
Push 2 triangles of red pepper into filling to make beak.
*****You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;).

Nutrition Facts : Calories 86.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 208.3, Sodium 154.7, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 7.2

DEVILED EGG CHICKS RECIPE - (4.5/5)

Deviled Egg Chicks Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 7

Ingredients

12 eggs, hard boiled and peeled
1/2 cup mayonnaise
2 teaspoon yellow mustard
1 teaspoon salt
1/2 tablespoon apple cider vinegar
1 carrot, peeled and julienned (for the beaks)
3 black olives, diced small (for the eyes)

Steps:

Cut a 1/2" slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth. Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they're slightly over-filled and you have a small mound. Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienned carrot to make a nose. Refrigerate until ready to serve. Tip: Add a little vinegar to the water when you hard-boil your eggs and it'll keep the shells from cracking. Also, plunge the eggs into ice water just after cooking and the shells will come right off.

Tips:

Choose the right eggs. Use large, fresh eggs for the best results. Older eggs may not peel as easily and may have a less flavorful yolk.
Boil the eggs properly. Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
Peel the eggs carefully. Once the eggs are cool, gently tap them on a hard surface to crack the shells. Peel the shells away from the eggs, starting at the wide end. If the shells are difficult to peel, you can try rolling the eggs between your hands to loosen them.
Make the filling ahead of time. The filling for deviled eggs can be made up to 24 hours in advance. This gives the flavors time to meld and develop.
Chill the deviled eggs before serving. This will help them to firm up and make them easier to handle. You can also garnish the deviled eggs with paprika, chopped chives, or bacon bits before serving.

Conclusion:

Deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a little creativity, you can create deviled eggs that are both delicious and visually appealing. So next time you are looking for a quick and easy appetizer, give deviled eggs a try. You won't be disappointed!