Deviled eggs are always on our Easter table (and Thanksgiving, and just about any holiday dinner that our family ever has) and these deviled egg chicks are so easy to make and will look so cute on your table!
Because of the way that eggs boil, with the yolk often ending up no completely centered in the egg, I would actually plan on boiling more eggs than you plan to serve. That way, if you end up cutting open an egg and see that the yolk is all the way up against one side, you can just use the yolk from that egg and discard the egg white (because these are standing up, you need a “strong white wall” all the way around where there deviled egg filling will go – or else the egg might just topple over!)
You are also going to need to slice off a small part of the bottom of the egg to create a “base” in order for it to stand up straight. The image below will give you a good idea of what makes a the perfect egg white for these deviled egg chicks!
They look complicated, but I swear to you that they are much easier to make than you think. You just need a steady hand!
As for serving them, I would also use this recipe to make some “traditional” deviled eggs and use these chicks more as decoration on the platter. Some of your guests may prefer the more typical serving size!
To make them, you will need:
- 6 Boiled Eggs
- 1/4 cup Mayonnaise
- 1 tbsp Sweet Pickle Relish
- 2 tsp Mustard
- Salt and pepper, for taste
- 1 Baby Carrot
- 1 Sweet Midget Pickle
Scroll down for the complete directions!
You might also want to try these other appetizer recipes:
- Bacon Wrapped Smokies with Brown Sugar Glaze
- Chocolate Covered Bacon
- Baked Brie With Apricot Jam and Cranberries
Ingredients
- 6 boiled eggs, peeled
- 1/4 cup Mayonnaise
- 1 tbsp Sweet Pickle Relish
- 2 tsp Mustard
- Salt and pepper, for taste
- 1 Baby Carrot
- 1 Sweet Gherkin Pickle
Instructions
- Cut small slice off bottom off egg to flatten it so it will stand up straight.
- Cut zig zag pattern around middle of egg to make it look like it cracked open.
- Remove yolks and place in a bowl.
- Cut carrot so that you end up with 6 small triangles to use as beaks.
- Cut a strip off of the pickle and then make 12 small squares to use as eyes.
- Mash the yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt & pepper to taste.
- Mix until consistency is smooth and creamy.
- Transfer mixture to zippered bag and clip corner for piping.
- Pipe mixture into cooked egg whites piping until over full to resemble a chick head sticking out.
- Place beaks and eyes in place.
- Place top of egg white on top of filling
- Optional: Shred some lettuce as base for your eggs to look like grass
