Description
Deviled Egg Chicks are a delightful twist on a classic appetizer, perfect for any gathering. With their creamy, tangy yolk filling and charming chick appearance, these little treats are sure to bring smiles to your table. Easy to prepare and visually appealing, they make an ideal centerpiece for parties, holidays, or casual picnics. Whether served at Easter brunch or summer gatherings, Deviled Egg Chicks will impress your guests and add a touch of fun to your event.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (plus extra for garnish)
- 12 small black olives (for eyes)
- Fresh herbs (dill or parsley) for decoration
Instructions
- Boil the eggs: Place the eggs in a pot, cover with cold water, and bring to a rolling boil over medium heat. Cover and turn off the heat; let sit for 12 minutes. Transfer to an ice bath until cool.
- Peel the eggs: Tap each egg on the counter until cracked all over. Roll gently to loosen the shell and peel under running water.
- Prepare the filling: Slice each egg in half lengthwise and scoop out the yolks into a bowl. Mix in mayonnaise, Dijon mustard, salt, pepper, and paprika until smooth.
- Assemble: Fill each egg white with the yolk mixture using a piping bag or spoon. Top with sliced olives for eyes and fresh herbs for decoration.
- Serve: Arrange on a platter with additional paprika sprinkled on top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 chick (35g)
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg