Deviled Egg Chicks PT45M https://img5.recipesrun.com/201907/2019/1024/55/7/643304/300x200x90.jpg Deviled Egg Chicks take a classic deviled egg recipe and make them into Easter deviled eggs! Perfect as an Easter brunch recipe or appetizer. I can’t imagine Easter without deviled eggs or ham. Deviled Egg Chicks make an adorable deviled egg platter perfect for your Easter brunch or dinner! Perhaps one of the most traditional Easter recipes is the Deviled Egg. 12 servings Ingredients: Chives, for decorating Fresh dill, for decorating Small capers, for decorating 1 large carrot, for decorating Pepper kosher salt 2 tsp. Dijon mustard 2 tsp. fresh lemon juice 2 tbsp. mayonnaise 1/4 cup mayonnaise 12 large eggs

Deviled Egg Chicks

4.3

( By Tracy )

Deviled Egg Chicks take a classic deviled egg recipe and make them into Easter deviled eggs! Perfect as an Easter brunch recipe or appetizer. I can’t imagine Easter without deviled eggs or ham. Deviled Egg Chicks make an adorable deviled egg platter perfect for your Easter brunch or dinner! Perhaps one of the most traditional Easter recipes is the Deviled Egg.

01 Information

Grade easy
Serving 12 servings
Calorie 41 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

- Chives, for decorating
- Fresh dill, for decorating
- Small capers, for decorating
- 1 large carrot, for decorating
- Pepper
- kosher salt
- 2 tsp. Dijon mustard
- 2 tsp. fresh lemon juice
- 2 tbsp. mayonnaise
- 1/4 cup mayonnaise
- 12 large eggs

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03 Method

Step 1

Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil. Remove from heat, cover the pan and let stand for 11 minutes.
Step 2

Drain the eggs and return them to the saucepan. Gently shake the pan to crack the eggs all over. Run under cold water to cool, then peel the eggs, discarding the shells.
Step 3

Cut the top third off each egg and reserve. Carefully remove the yolks from the bottom two thirds, transfer to a small bowl and mash with the mayonnaise, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Step 4

If necessary, slice a thin piece off the bottom of each egg white so they stand upright.
Step 5

Using a 1 inch cookie scoop, scoop the yolk mixture onto the top of each egg white. Very thinly slice the carrot into strips, then cut into feet, wings and beak shapes.
Step 6

Use the capers for eyes and the herbs for beards, hair and eyebrows, gently placing each in the yolk mixture to make a face. Use the reserved top third of the egg for a hat.

04 Author

Tracy

106 Recipes

Deviled Egg Chicks

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