It’s spring and Easter is almost here. Today I’m trying another cute food presentation that I pinned years ago, Deviled Easter Chick Eggs.  Use your favorite deviled egg recipe or mine below and decorate the little eggs to look like chicks. It’s not hard and look adorable for holiday get-togethers.

 

 

Start with week old eggs as fresh eggs are hard to shell. To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in cold water, bring to boil, turn off burner, and cover.  Let sit for 15 minutes. Let cool, and refrigerate at least two hours before cutting for best results. Serve using an egg holder, a saucer, bowl, or a platter  To use on a flat platter, with a sharp knife, slice off a very thin layer from the base of the egg to make it flat. You have the option to make feet but it’s not necessary.  Then cut 1/3  of the egg off the top. I cut straight across but later you can make ragged edges if desired.

 

 

 

Deviled Easter Chick Eggs

Use organic when available, makes 12 Easter chicks

Ingredients

• 12 hard-boiled eggs peeled
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons yellow mustard
• Optional make w/o mustard
• 1 dill pickle finely diced
• 1 teaspoon pickle juice
• Salt and pepper to taste
• 1 carrot cut into rounds
• 12 slices of pickle or black olives

 

 

 

 

 

Directions

 

1. Refrigerate your hard-boiled eggs for at least two hours or overnight
2.  With a sharp knife, slice off a very thin layer from the base of the egg  if you’re using a platter
3. Slice top 1/3 of eggs leaving a little yolk with the skin
4. Use a spoon to remove bottom yolk to a bowl
5. Mash yolks with a fork
6. Add mayonnaise,  pickle, pickle juice, mustard, salt, and pepper, and mix well
7. Fill a piping bag or plastic bag with a corner snipped with the egg yolk mixture
8. Pipe yolk mixture into bottom of egg whites to create chick
9. Cut small wedge from carrot rounds to make a beak for each chick
10. Cut pickle or olive slices into small squares to use for eyes
11. Add 2 olive eyes to each chick
12. Add egg white top to each chick
13. Adjust so it looks like chick peeking out of egg
14. Serve on deviled egg tray as centerpiece or in egg holders or platters
15. Optional add a dab of deviled egg filling as glue to stick them to the platter.
16. Optional make 3 cuts in carrot round for a foot, 2 per chick
17. Optional decorate platter with herbs like parsley or dill
18. Optional serve on saucer or bowl with salad greens as first course of meal – you’ve made a free range chick!

 

 

 

 

Happy Easter!

 

 

 

 

 

 

This dish was shared on St. Pete’s Channel 10, Good to Know Segment:

How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes.

 

 

 

 

 

 

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Photos updated 3/2020

 

 

 

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