Chick Deviled Eggs
These adorable chick deviled eggs are a fun and festive addition to your Easter spread. By cutting the egg whites with zig-zag edges and piping the creamy yolk filling to look like a fluffy chick peeking out of its shell, they instantly become a centerpiece-worthy appetizer.
Ingredients
- 12 large hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 tbsp mustard
- 2 tbsp pickled relish or fresh dill (chopped)
- Salt and ground black pepper, to taste
Optional garnishes: whole peppercorns, carrot or pimentos
Instructions
1. Cut the eggs in half (or use the decorative cutter to create the cracked egg shape). Carefully remove the yolks and place them in a mixing bowl.
2. Mash the yolks with a fork until crumbly. Add the mayonnaise, mustard, and pickled relish (or fresh dill). Mix until smooth and creamy. Season with salt and black pepper to taste.
3. Transfer the yolk mixture into a piping bag or a plastic bag with the corner snipped. Pipe the filling into the egg white halves.
4. Add whole peppercorns for the chick eyes and small pieces of carrot or pimento for the beak.
2. Mash the yolks with a fork until crumbly. Add the mayonnaise, mustard, and pickled relish (or fresh dill). Mix until smooth and creamy. Season with salt and black pepper to taste.
3. Transfer the yolk mixture into a piping bag or a plastic bag with the corner snipped. Pipe the filling into the egg white halves.
4. Add whole peppercorns for the chick eyes and small pieces of carrot or pimento for the beak.