Easter deviled egg chicks are super fun and delicious way to serve deviled eggs for Easter. This deviled egg filling is light, airy and full on flavor. It’s not spicy and therefore kid-friendly. These will make your guests smile and light up your Easter brunch table.
This deviled egg recipe is egg-straordinarily fun and super cute! My daughter and I had a great time creating these little egg chicks. We were bursting with joy as they took shape hatching out of their egg shells. I think we’ll now be making deviled egg chicks every year at Easter. I love finding fun holiday traditions.
The filling
There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, you could substitute the heavy cream for mayo (about 1/3 a cup of mayo). However, using heavy cream gives it a somewhat lighter and airier appeal. The whipped filling is light and easy to squeeze out a piping bag, which is perfect for the little “chick” bodies. Place the filling into a piping bag with a large tip.
Here’s a tip
Use a mason jar to help hold the piping bag in place while you fill it.
Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess.
Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess.
I think you’ll have a blast making Easter deviled egg chicks. They are a fun family tradition.
Easter deviled egg chicks
Making these is a fun Easter holiday tradition. Delicious deviled egg chicks are super cute and family-friendly.
12 eggs (hard boiled)
8 tbsp heavy cream
2 tbsp dijon mustard
1 tsp white vinegar
1 dash salt and pepper
1 tbsp fresh dill (finely chopped)
2 olives (cut into small pieces for eyes.)
1/2 carrot (cut into small wedge pieces for beaks.)
Eggs
Peel the hard-boiled eggs. I find it easiest to run the egg under cold water while peeling. The water helps to remove the peel. Next, slice a small amount off the bottom of the egg. This is so they will stand on the platter. Then cut a small amount off the top revealing the yolks inside. This will become the top. Next, carefully remove the yolks and place them separately into your mixing bowl. I used a coffee teaspoon to carefully remove the yolks. There will be some cooked egg whites left over from this process. Reserve them for salads or an egg salad sandwich.
Filling
There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, I think you could probably substitute the cream for mayo (about 1/3 a cup). However, using cream gives it a somewhat lighter and airier appeal. This is a “whipped” filling. Place the filling into a piping bag with a large tip.
Assembly
Pipe the filling into the bottoms in a swirly motion. Add your eyes, beak and top with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover with wax paper and foil the bottom of your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess.
Tip: Use a mason jar to help hold the piping bag in place while you fill it with the egg mixture.
Source: northwestspoon.com
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