Deviled Egg Chicks
These little cuties are perfect for setting out at any Easter or spring event.
Foto: Spend With Pennies
Ingredients
- 12 eggs (hard-boiled, cooled, and peeled)
- ⅓ cup mayonnaise
- 1 tablespoon yellow mustard ((or to taste))
- salt (to taste)
- 1 carrot (or 6 baby carrots)
- food coloring
Steps
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Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
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Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
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Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
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Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
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Carefully slice the carrot into little triangles for the beak.
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Slice a little bit off the bottom of each egg so it will stand upright on the platter.
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Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
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Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
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Carefully place the egg tops onto the yolk mixture. Don't squish them down too much. Arrange the tops so the chicks are well-balanced and won't fall over.
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Place a carrot "beak" in the middle of the egg yolk mixture between the top and bottom egg whites.
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Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
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Keep refrigerated until ready to serve!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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