Best Deviled Egg Chicks Recipes

DEVILED EGG CHICKS!

Deviled Egg Chicks! image

These are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :)

Provided by Wildflour

Categories < 60 Mins

Time 1h

Yield 8 chicks

Number Of Ingredients 8

Ingredients

8 extra-large eggs, hard-boiled
1/2 cup heavy mayonnaise
1/8 teaspoon garlic powder
1/4 teaspoon prepared mustard (table)
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper (optional)
4 pimento stuffed olives, slice each into 4 slices
16 slices red bell peppers, tiny triangles, can sub carrots

Steps:

Place eggs in saucepan of cold water.
Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
Boil and gently stir for 2 minutes.
Place on tight fitting lid and turn off heat.
Let sit for 25 minutes.
Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
Carefully peel eggs. *This is easy if eggs are older.
Rinse with cold water, place on paper towel.
Slice thin slice off bottom of each egg, *this will ensure they stand up later.
With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.
CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.
Place yolks in mixing bowl, mash WELL with fork.
Stir in rest of ingredients except olives and peppers.
Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.
Place on olive slices for "eyes", pressing them into the filling gently.
Push 2 triangles of red pepper into filling to make beak.
*****You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;).

Nutrition Facts : Calories 86.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 208.3, Sodium 154.7, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 7.2

DEVILED EGG CHICKS RECIPE - (4.5/5)

Deviled Egg Chicks Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 7

Ingredients

12 eggs, hard boiled and peeled
1/2 cup mayonnaise
2 teaspoon yellow mustard
1 teaspoon salt
1/2 tablespoon apple cider vinegar
1 carrot, peeled and julienned (for the beaks)
3 black olives, diced small (for the eyes)

Steps:

Cut a 1/2" slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth. Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they're slightly over-filled and you have a small mound. Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienned carrot to make a nose. Refrigerate until ready to serve. Tip: Add a little vinegar to the water when you hard-boil your eggs and it'll keep the shells from cracking. Also, plunge the eggs into ice water just after cooking and the shells will come right off.

EASTER ~ SPRING DEVILED EGG CHICKS!

Easter ~ Spring Deviled Egg Chicks! image

I love making these! They are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :) (Photos by me, second bottom photo was taken at my sister's for Easter. I was sick as a dog so I didn't go all out on the eggs that year, lol! But...

Provided by Kelly Williams

Categories Other Side Dishes

Time 1h

Number Of Ingredients 8

Ingredients

8-10 extra large eggs, hard-boiled (*use older eggs, not fresh)
1/2 cup heavy mayo, hellmann's
1/8 tsp. garlic powder
1/4 tsp. yellow table mustard, french's
1/4 tsp. salt
1/8 tsp. fresh cracked pepper
4 pimiento-stuffed olives, cut each into 4 slices
16 tiny-cut triangles of red bell pepper or carrot

Steps:

1. Place eggs in large saucepan or deep frying pan of cold water. Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *because this keeps the yolks in the center as the yolks are heavier than the whites. Boil and gently stir for 2 minutes. Place on tight fitting lid and turn off heat. Let sit for 30-35 minutes. (Depending on how large your eggs are.) Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes. Carefully peel eggs. (*This is easy if eggs are older. As eggs age, they shrink slightly inside. So when you boil them, you have a little room between the membrane to peel them easier.) Rinse with cold water to remove any tiny pieces of remaining shell, place on paper towel. Slice thin slice off bottom (large end)of each egg, *this will ensure they stand up later. With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops. CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out. Place yolks in mixing bowl, mash WELL with fork. Stir in rest of ingredients except olives and peppers. Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently. Place on olive slices for "eyes", pressing them into the exposed filling gently. Push 2 triangles of red pepper (or carrot) into filling to make "beak". ***You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;)