Description
Deviled egg chicks are a whimsical take on a classic appetizer, perfect for any festive gathering. These adorable bites feature creamy yolk filling, enhanced with tangy mustard and mayonnaise, all nestled in perfectly cooked egg whites. Topped with paprika and olive eyes, they’re not just delicious but also a visual delight that will bring smiles to guests of all ages. Ideal for Easter brunch or summer picnics, these charming chicks are sure to be the highlight of the event!
Ingredients
Scale
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp paprika
- 6 black olives (halved)
- 2 tbsp chives or parsley (finely chopped)
Instructions
- Hard boil the eggs by placing them in a pot covered with cold water. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes.
- Cool the eggs in an ice bath for 5-10 minutes to make peeling easier.
- Cut each egg in half lengthwise and scoop out the yolks into a bowl. Mash yolks with mayonnaise, mustard, and paprika until smooth.
- Spoon or pipe the yolk mixture back into the egg whites to create mounds resembling chick bodies.
- Use halved olives as eyes and snip chives or parsley for feet and wings.
- Arrange on a platter and serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 chick (35g)
- Calories: 70
- Sugar: 0g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg