Easter Chicks Deviled Eggs Recipe
Perfectly boiled Easter eggs stuffed with a yolk and mayonnaise mixture that look like little chicks. These adorable Easter deviled eggs are not only tasty but also a delightful addition to your holiday table. Give them a try this Easter—you'll love how they bring joy and fun to your celebration!
Equipment
- 1 mixing bowl
- 1 piping bag
- 1 medium saucepan
Ingredients
Boiling the Eggs
- 6 eggs
- Salt
- Water
Filling
- Egg yolks from boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Decoration
- 1 black olive
- 1 thin strip of carrot
Instructions
Boiling the Eggs
- Prepare a pot of salted water for boiling the eggs. Wait until the water boils, then slowly, using a spoon, lower the eggs into the water.
- Boil the eggs for exactly 13 minutes. After 13 minutes, drain them and transfer them to ice water. Following these steps will ensure easy peeling of the shells.
- Peel the eggs and cut them in half.
Preparing the Filling
- Remove the yolks and place them in a mixing bowl. Mash them well with a fork until you get a smooth mixture.
- Add the mayonnaise, sour cream, Dijon mustard, and salt to the yolks. Mix until well combined. You can also use a food processor or hand mixer for a smoother texture.
- Transfer the mixture into a plastic bag with a small hole cut at one corner.
- Pipe the mixture into the egg whites, filling them generously. Smooth the filling a bit with a knife or spatula.
Decorating
- Cut the black olive in half, then slice into thin strips. From each strip, cut small squares to use for the chicks' eyes.
- Using a vegetable peeler, slice a thin strip of carrot. Cut small triangles from the carrot strip to create the chicks' beaks.
- Place the olive squares and carrot triangles onto the filled eggs to form the eyes and beaks of the chicks.
- Serve the stuffed Easter eggs immediately, or cover them with plastic wrap and store them in the refrigerator until ready to serve. Enjoy!