Easy Easter Recipe: Hatching-Chick Deviled Eggs
Whether you’re entertaining for Easter or another springtime fete, these adorable hatching-chick deviled eggs are sure to liven up your spread. They’re quick and easy to make, and your kids can help with the filling and decorating. These deviled eggs are almost too cute to eat — but you won’t be able to resist!
- 6 hard-boiled eggs
- 2 tbsp. mayonnaise
- 2 tbsp. yellow mustard
- Salt + pepper
- 3 baby carrots
- 2-4 pitted black olives
- Piping bag
Before you start: If you haven’t hard-boiled your eggs, you’ll need to do that first. Place the eggs in a pot and cover with at least 1 inch of water. Bring to a boil over high heat. Once boiling, remove from heat and cover for 10-12 minutes. Drain and rinse eggs in cool water before peeling.
Peel your hard-boiled eggs. Cut a small sliver off one end of the egg so that it can stand upright. Then cut ½ to ¾ of an inch off from the top of the egg.
Gently scoop out the yolk from each egg and place in a bowl. Add the mayonnaise and mustard to the yolk and mix. Season with salt and pepper to taste. Scoop the mixture into a plastic piping bag and cut the tip off the bag. If you don’t have a piping bag, you can use a zip-top bag with a small corner cut off.
Squeeze the filling out of the piping bag and into the bottom halves of the eggs. Overfill each egg so there’s enough filling to make the chick face.
Dice the black olives and cut the carrots into short, thin slivers. Insert two olive pieces for eyes and one carrot piece for the beak into the filling on each egg.
Place the smaller half of the egg white on top of each chick. Position it at a slight angle, so it looks as if the chick is coming out of the egg. Serve eggs when they’re cold.