Easter Chick Deviled Eggs

By Tracy

12 Person

125 Minutes

120 Calories

Easter chick deviled eggs + egg peeling secrets revealed. This classic appetizer is low carb, gluten free, and super cute! Your kids will love eating these fancy chicks at an Easter breakfast or brunch. Plus, check out some awesome hacks for easily peeling hard boiled eggs perfectly!

Ingredients

Decoration

24 black peppercorns
1 green onion
2 small carrots, peeled

1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1/2 tsp. ground white pepper
1/2 tsp. salt
1 tsp. ground mustard
1 tsp. white vinegar
1/2 cup mayonnaise
12 large eggs, at room temperature

Method

01

Take the eggs out of the fridge about 30 minutes to an hour before you want to boil them. Letting them adjust to room temperature will help prevent them from cracking in the boiling water.
02

Once the eggs have warmed up, fill a large Dutch oven halfway with cool tap water and bring to a boil.
03

Gently lower the eggs into the boiling water, cover, and turn the heat to medium low to keep the pot at a simmer. Let the eggs cook for 9 minutes.
04

Immediately place the eggs in a large bowl of ice water with a pair of tongs and allow to cool for 10 minutes.
05

Crack the shell of each egg all over by gently tapping the egg on a hard surface. Return the eggs to the bowl and add fresh ice. Let the eggs sit for 10 minutes more so the water seeps under the broken shells, aiding in the peeling.
06

Roll each egg between the palms of your hands to loosen the shells, then peel them off. Help any stubborn shells by carefully picking off pieces of shell or running it under a gentle stream of water until it comes off easily.
07

Rinse off stray bits of shell from the eggs and pat them dry with a paper towel.
08

Cut off the tops of the eggs about 1/3 of the way down, then trim a thin slice off of the base so the egg stands on its own. Set the egg caps aside for later.
09

Scoop out the egg yolks, placing them into a medium bowl. Break up the yolks, then add the mayo and mash until smooth. Stir in the ground mustard, vinegar, Worcestershire, and spices to taste. Spoon the egg filling into a piping bag fitted with a large round nozzle.
10

Peel and slice the carrots, then cut out little notches from the slices to make the chicks’ feet. Wash and slice some of the green onion on the diagonal to create spiked feathers for some of the chicks, then thinly slice the rest.
11

Pipe the egg filling into each empty egg, mounding it on top. Place a little egg white cap of top of 6 eggs, and lay a thin slice of green onion on top of each cap.
12

Poke the larger pieces of green onion into the remaining 6 eggs to create spiked feathers.
13

Add the peppercorn eyes, carrot beaks, and carrot feet. Serve chilled on a bed of parsley or lettuce.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Easter Chick Deviled Eggs

3.6

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Calorie 120 Kcal
Prep Time 55 Mins
Cook Time 70 Mins
Total Time 125 Mins

02 Ingredients

Decoration

24 black peppercorns

1 green onion

2 small carrots, peeled

1/4 tsp. paprika

1/4 tsp. Worcestershire sauce

1/2 tsp. ground white pepper

1/2 tsp. salt

1 tsp. ground mustard

1 tsp. white vinegar

1/2 cup mayonnaise

12 large eggs, at room temperature

03 Method

Step 1

Take the eggs out of the fridge about 30 minutes to an hour before you want to boil them. Letting them adjust to room temperature will help prevent them from cracking in the boiling water.

Step 2

Once the eggs have warmed up, fill a large Dutch oven halfway with cool tap water and bring to a boil.

Step 3

Gently lower the eggs into the boiling water, cover, and turn the heat to medium low to keep the pot at a simmer. Let the eggs cook for 9 minutes.

Step 4

Immediately place the eggs in a large bowl of ice water with a pair of tongs and allow to cool for 10 minutes.

Step 5

Crack the shell of each egg all over by gently tapping the egg on a hard surface. Return the eggs to the bowl and add fresh ice. Let the eggs sit for 10 minutes more so the water seeps under the broken shells, aiding in the peeling.

Step 6

Roll each egg between the palms of your hands to loosen the shells, then peel them off. Help any stubborn shells by carefully picking off pieces of shell or running it under a gentle stream of water until it comes off easily.

Step 7

Rinse off stray bits of shell from the eggs and pat them dry with a paper towel.

Step 8

Cut off the tops of the eggs about 1/3 of the way down, then trim a thin slice off of the base so the egg stands on its own. Set the egg caps aside for later.

Step 9

Scoop out the egg yolks, placing them into a medium bowl. Break up the yolks, then add the mayo and mash until smooth. Stir in the ground mustard, vinegar, Worcestershire, and spices to taste. Spoon the egg filling into a piping bag fitted with a large round nozzle.

Step 10

Peel and slice the carrots, then cut out little notches from the slices to make the chicks’ feet. Wash and slice some of the green onion on the diagonal to create spiked feathers for some of the chicks, then thinly slice the rest.

Step 11

Pipe the egg filling into each empty egg, mounding it on top. Place a little egg white cap of top of 6 eggs, and lay a thin slice of green onion on top of each cap.

Step 12

Poke the larger pieces of green onion into the remaining 6 eggs to create spiked feathers.

Step 13

Add the peppercorn eyes, carrot beaks, and carrot feet. Serve chilled on a bed of parsley or lettuce.

04 Author