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Deviled Egg Chicks

by WikiLatest

These Deviled Egg Chicks are the perfect savory easter treat! So much fun for the kids to get involved with and most importantly, they’re outrageously delicious!!

You know, Easter is always bitter sweet for me (excuse the pun). For someone without a sweet Easter Deviled Eggs

And it’s funny because I’m actually the least ‘crafty’ kind of person you’ll every meet. Sure, I can take a decent photo of some styled food, but ask me to make something crafty and I’ll crumble.

So essentially what I’m telling you is these couldn’t be easier to make if they tried.

It’s all about taking the classic deviled egg, adding a few limbs and hoping that your guests walk in and notice that they’re supposed to be chicks.

First things first, let’s grab a hard boiled egg and some carrot.

The legs and beak can actually be adapted as you fancy, I find that two L shapes make easy legs and a small triangle works perfectly for the beak. But feel free to go wild with some more imaginative limbs if you fancy!

With the body, you want to slice around 1/3 off the top of your egg. That will be the ‘hat’, so put it to one side. Grab the body and follow me to the next steps!

(P.s I hate to be presumptuous and assume you know how to boil an egg, so I’ve added a little guidance in the recipe notes!)

How to make a deviled egg filling for deviled egg chicks

A deviled egg is essentially a tarted up boiled egg. It’s as simple as mixing together the yolk with mayo, mustard and a little acidity, commonly pickle juice, lemon juice or white vinegar.

Deviled eggs also commonly use spice, such as chilli powder. In this case I’ve left that out because I didn’t want to discolour the chicks. However feel free to chuck in a few drops of tabasco if you’re after a little heat!

Anywho, once you’ve made the filling, chuck it into a piping bag, or if you’re someone like me who never bakes then find a heavy duty sandwich bag and snip off a corner. Squeeze it back into the body and pop the hat back on. Grab a couple peppercorns and the beak & legs you made from the carrot and finish your chick!

Cute right?

So if you feel like switching things up this Easter, go for the savory egg instead of the sweet! These deviled egg chicks are the perfect addition to your Easter feast!

How to make Deviled Egg Chicks (Full Recipe & Video)

  • 10 Hard boiled Eggs
  • 2 tbsp Mayo, full fat
  • 2 tsp Dijon Mustard
  • 1 tsp Pickle Juice
  • Salt & Pepper, to taste
  • 20 Peppercorns
  • 2 large Carrot, peeled

‘Non-Food’

  • Tweezers
  • Piping Bag/Heavy Duty Sandwich Bag
  • Make a few small slices at the tip of your carrots. From these, slice 10 little triangles. These will be the beaks.
  • Using the rest of your carrot, create 20 small L shapes. I find it easiest to slice thin rectangles and make the L shapes from there. These will be the legs.
  • Slice around 1/3 off the top of your egg and put to one side. This is the chick’s ‘hat’.
  • Carefully scoop/squeeze out the yolk of each ‘body’ into a bowl. Combine with mustard, mayo, pickle juice, salt & pepper until a smooth consistency.
  • Scoop into a piping bag or sealable sandwich bag (cut off a small slice on one of the corners) and pipe into the chick’s body.
  • Construct your chick by putting on it’s hat, inserting the legs and pop in the eyes and nose, which is sometimes easiest to do with a pair of tweezers.
  • If your chicks are struggling to stand up, slice a tiny bit off the bottom to keep it sturdy.

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