Easter Egg Recipe - Deviled Egg Chicks

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks!

Serving: 12 deviled egg chicks

Ingredients

Ingredients for Deviled Egg Chicks:

12 large eggs, hard boiled and peeled (Learn to cook the perfect egg)
⅓ cup mayonnaise
1½ tsp dijon mustard*, or add to taste
¼ tsp garlic powder
⅛ tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives

What You Need for this Easter Egg Recipe:

-sharp knife
-plastic straw

Instructions

Peel 12 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 ⅓ cup mayonnaise, 1½ tsp dijon (or add to taste), ¼ tsp garlic powder and ⅛ tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top ⅓ 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 and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.