Adorable Deviled Egg Chicks (Print out)

Tasty deviled egg chicks decorated as baby birds, perfect for fun and festive snacking.

# What You'll Need:

→ Eggs

01 - 12 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon yellow mustard
04 - 1 teaspoon white vinegar
05 - ¼ teaspoon salt
06 - ⅛ teaspoon ground black pepper

→ Decoration

07 - 24 whole black peppercorns for eyes
08 - 1 medium carrot for beaks and feet
09 - Fresh chives or parsley for garnish, optional

# How to Make It:

01 - Place eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water and let cool completely, approximately 5 minutes.
03 - Gently peel the cooled eggs and pat dry with paper towels.
04 - For each egg, slice a small portion off the bottom so the egg stands upright. Slice off the top third of the egg horizontally to create a cap.
05 - Carefully remove yolks and transfer to a mixing bowl. Arrange egg white halves on a serving tray.
06 - Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
07 - Using a spoon or piping bag, fill the bottom egg white halves with the yolk mixture, mounding slightly to form the chick's head.
08 - Place the egg white caps back on at a jaunty angle to resemble a chick hatching from its shell.
09 - Cut tiny triangles from the carrot for beaks and small slivers for feet. Gently press the beaks and feet into the yolk mixture.
10 - Place two black peppercorns on each chick to represent eyes.
11 - Garnish with fresh chives or parsley if desired. Serve chilled immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • They're basically deviled eggs pretending to be art, which means adults actually get to eat them too while feeling cleverly festive.
  • Kids will legitimately help you make these without complaining, turning your kitchen into a decoration station instead of a battleground.
  • You can prep them the night before, which means you show up to the party looking effortlessly organized.
02 -
  • Don't skip the ice bath—warm eggs peel like they're punishing you, but shocked eggs peel almost like they want to cooperate.
  • The yolk mixture needs to be thick enough to hold the carrot pieces without them sliding off, so don't get overly aggressive with adding mayo just because you're worried about the consistency.
03 -
  • Keep the yolk mixture warm when you're assembling—it helps the carrot pieces stick where you want them instead of sliding around like tiny orange sleds.
  • If an egg white cracks while you're peeling, don't throw it away; just use it as part of your decoration base or eat it as a snack because you've earned it.
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