Hatching Easter chick devilled eggs

    Hatching Easter chick devilled eggs


    4 people made this

    About this recipe: These adorable little chicks will brighten your Easter brunch table. You can make the hard boiled eggs in advance, saving you time on the day.

    Makes: 12 chicks

    • 12 hard boiled eggs
    • 2 tablespoons mayonnaise
    • 1 1/2 tablespoons yellow mustard
    • 1 dill pickle, finely chopped
    • 1 tablespoon prepared horseradish, or to taste
    • 1 teaspoon pickle juice
    • salt and ground black pepper to taste
    • 1 carrot, cut into rounds
    • 12 slices tinned black olives, or as needed

    Prep:30min  ›  Ready in:30min 

    1. Cut a small slice away from the base of the eggs so that they can stand on their own, then slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. For a fancier chick try using a zig zag pattern.
    2. Using a spoon carefully remove the egg yolk from the bottom portion of the egg and transfer to a bowl.
    3. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag (or a plastic bag with a corner snipped off) with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
    4. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'. Also cut out little feet from the carrot rounds.
    5. With a straw cut out small circles from the olive slices for the 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.


    Watch the video!
    Watch the video!

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate