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Home » Recipes » Appetizer Recipes

April 2, 2019 · 2 Comments

Easter Chick Deviled Eggs

Appetizer Recipes· Easter

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These Easter Chick Deviled Eggs are easy to make and would make a tasty, cute addition to your holiday table.
Your holiday table would not be complete without these adorably festive Easter Chick Deviled Eggs. 

Your holiday table would not be complete without these adorably festive Easter Chick Deviled Eggs.

Have some fun this Easter by making these Easter Chick Deviled Eggs. I know, Easter has come and gone but I made these adorable little "chicks" with my deviled eggs and had to share them with you.

For many, you've probably seen them before, but if not, aren't they the cutest little things ever?!

They are so adorable that you could probably make them any time of year and they would elicit the same Oooh's and Aaah's. Here is my recipe for Deviled Eggs. Simple right?

I don't like a lot of other ingredients in my deviled eggs. I also make my egg salad the same way; though I add some celery for a little crunch too.

To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water. Bring to a boil then let simmer for approximately 6 minutes. 

Easter Chick Deviled Eggs

How can you tell if eggs are hard boiled?

Eggs will be done if you can spin them on their vertical axis. If they fall to the side, they're not done.

Remove from water and place in an ice bath (water and ice) several times until they have cooled. You can also make these hours ahead and refrigerate.

These Easter Chick Deviled Eggs are a big hit every year at my home. I hope they are at yours too. ~Enjoy!

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Easter Chick Deviled Eggs

Easter Chick Deviled Eggs

Carrie's Experimental Kitchen
Your holiday table would not be complete without these adorably festive Easter Chick Deviled Eggs. 
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 8
Calories 98 kcal

Ingredients
  

  • 8 large eggs
  • 2 tablespoons mayonnaise (I prefer Hellmann's)
  • 1 tablespoon Dijon mustard
  • 1 pitted black olive
  • 1 baby carrot

Instructions
 

  • To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done).
  • Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make hours ahead and refrigerate).
  • Peel the eggs and rinse off any remaining shells. Cut the top ¼ off of the egg and gently scoop out the yolk using a small knife or spoon.
  • Add the yolk to a bowl, mash with a fork and place egg white on a serving platter. (if using a flat platter, cut a small piece off of the bottom of the egg so that it sits flat).
  • Add mayonnaise and mustard to the egg yolks and mix well. Carefully fill the bottom portion of the egg white with the yolk filling.
  • Next, place the white "cap" on top of the egg yolks. Cut the black olive into 12 pieces and place 2 pieces for the eyes. Cut the carrot into 12 small pieces and put a piece on the egg filling for the nose. Refrigerate until ready to serve.

Nutrition

Calories: 98kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 187mgSodium: 123mgPotassium: 76mgFiber: 0.1gSugar: 0.3gVitamin A: 448IUVitamin C: 0.04mgCalcium: 30mgIron: 1mg
Keyword easter, eggs
Tried this recipe?Let us know how it was!

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Visit the recipe index to search for more recipes by category.

Your holiday table would not be complete without these adorably festive Easter Chick Deviled Eggs. 

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Visit the Easter category under the Recipe Index for more ideas!
 
 
 
*Originally shared April 2012/Updated April 2019
 

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Reader Interactions

Comments

  1. California Callie says

    April 23, 2012 at 6:52 pm

    This one is very cute! very creative!

    Reply
    • Carrie's Experimental Kitchen says

      April 24, 2012 at 1:03 pm

      Thanks!

      Reply

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