Deviled eggs are always on our Easter table (and any holiday dinner that our family ever has) and these deviled egg chicks will look so cute on your table!
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 the deviled egg filling will go – or else the egg might just topple over!)
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
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! You are simply going to cut the tops off your eggs in a zig zag pattern.
Once you have all your yolks removed, you will mix up your filling (see instructions below) and transfer the filling to a piping bag and pie the filling back in to the eggs.
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!
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