Easter Deviled Egg Chicks

Recipe by: Christina Alonzo

Try this easy and fun Easter egg recipe! With a creative spin on traditional eggs, these Deviled egg chicks are the cutest Easter chicks!

Make This Recipe

12 large Egglands Best eggs, hard boiled and peeled

1/3 cup mayonnaise

1 1/2 tsp mustard or add to taste

1/4 tsp garlic powder

1/8 tsp salt, or to taste

1 small carrot, peeled and sliced into rings

6 black olives

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Peel 12 Egglands Best hard-boiled eggs.
With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter.
Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.
Add 1/3 cup mayonnaise
1 1/2 tsp dijon (or add to taste)
1/4 tsp garlic powder
1/8 tsp salt, or season to taste
Mash everything together until smooth.
Transfer mixture to plastic or pastry bag and pipe generously into egg bases
Place top 1/3 back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
For the beaks, thinly slice a few rings of carrot and cut each ring into sixths.
Insert 2 olive spots for eyes
Insert 2 carrot wedges the beak.
Set chicks on a platter and display how you'd like!