This spring, we have the perfect snack for every occasion! Our Easter chick deviled eggs are adorable, savory, and cute as can be!
If you're planning on a big family Easter celebration, we can't think of a cuter appetizer to set on the table. The whole concept behind these cutie-pie deviled eggs? They look just like itty-bitty spring chicks hatching!
Springtime is all about new life and rebirth. It's the time of year when you organize your garden, keep your eye out for birds' nests, and celebrate the growing seasons with friends and family.
At Easter, lots of folks around the country greet the season by collecting eggs as a symbol of life.
Many kids grow up doing egg hunts with the family, and if you ask us, Easter chick deviled eggs are the perfect way to use up all those eggs after they have been gathered!
Scroll through to learn how to make these tasty treats yourself!
Easter Chick Deviled Eggs
Cook Time: 0 minutes
Preparation Time: 30 minutes
Servings: 3
Ingredients
- hard-boiled eggs, peeled
- mayonnaise
- mustard
- sweet pickle relish
- baby carrot, finely chopped
- Salt and pepper, to taste
Instructions
- Cut a small slice off the bottom of each egg so it stands up straight. Cut a zigzag line around the middle of the egg, and gently break in half along that line.
- Carefully scoop yolks out into bowl, trying not to break the egg. Add mayo, relish, and mustard to bowl.
- Whip together yolks and condiments until creamy, then place mixture into piping or frosting bag. You can also use a ziplock bag.
- Pipe yolk filling into the bottom half of the egg, swirling until it's completely full. Balance top half of egg onto filling.
- Add two tiny pieces of pickle from the relish for eyes, and a sliver of carrot for the beak.
- Serve and enjoy!
Scroll through below for more details on how to make these scrumptious Easter chick deviled eggs!
In order to pull together this delicious, Easter-ready recipe, you'll need a few supplies:
- 6 hard-boiled eggs
- Mayonnaise
- Mustard
- Relish
- Chopped carrot
- Salt and pepper
- A piping bag or an ordinary ziplock baggie
This recipe serves two to three people, so you may want to double the recipe a few times for a big Easter party!
First things first, use a knife to cut a thin slice off the bottom of each egg.
Make the slice big enough so that the egg will be able to stand up straight, balanced on the flat surface
Take care not to make it too deep, because you want to avoid cutting into the yolk if possible.
About two-thirds of the way up the egg, use your knife to start cutting a zigzag line around the circumference of the egg.
This line should hit the top half of the yolk, and the cut should go all the way through, so that when you get to the other side, you are able to lift up the top section of the egg and reveal the yolk.
Remove the top half carefully to avoid breaking the egg white.
Scoop all of the yolk out of the bottom of the eggs, and make sure you get any fragments remaining in the top half as well.
Place all of the yolk into a mixing bowl to start making the deviled filling.
Again, try to avoid breaking the egg white while scooping, but don't panic if you do. The deviled filling should hold everything together in the end.
Add relish, mustard, mayo, and salt and pepper to the mixing bowl with the yolks.
Whisk all the ingredients together well until a creamy, rich filling forms.
Add any additional spices or flavorings that you like during this step.
Next, you'll want to spoon your yolk mixture into a piping or frosting bag, if you have one handy.
In a pinch, you can also use a gallon-sized ziplock bag, just make sure it's fully sealed and all the air is pressed out.
When you're ready to pipe, clip either the tip or the corner.
Pipe the yolk mixture into the larger bottom half of your egg, and fill up until you're a little bit over the top edge.
If you find your solution is too soupy to hold together, you can pour the mixture back into the bowl and add a pinch of flour at a time to make it sturdier.
You should have a fairly rich and dense filling inside of your eggs, roughly the texture of custard.
Next, place the smaller section of the egg on top of the yolk filling, like a lid.
The yolk mixture should be sticky enough to hold it in place, but you can add a decorative toothpick if it just isn't holding together.
By now, the look of your deviled egg should be starting to come together; it's a hatching egg with a little chick peeping out!
Help finish off the effect by using two bits of pickle from the relish to make the eyes.
Then, push a little bit of chopped carrot into the yolk just below the eyes to make a beak.
How cute is this looking?
Once your eggs are completed, serve them on a bed of lettuce for the "nest."
Everyone at your Easter festivities is bound to fall head-over-heels for these cute and quirky Easter chick deviled eggs!
In addition to Easter, these cuties are perfect for serving all spring long.
If you can't wait to try this recipe with your family, be sure to SHARE for all your crafty friends this spring!
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