This Christmas do something bigger and take a crack at making thes cute-little devil chicken eggs…the kids would love it for sure!Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks would become the talk of your kitchen – the cutest Easter chicks!
12 large eggs, hard boiled and peeled
⅓ cup mayonnaise
1½ tsp dijon mustard*, or add to taste
¼ tsp garlic powder
⅛ tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add ⅓ cup mayonnaise, 1½ tsp dijon (or add to taste), ¼ tsp garlic powder and ⅛ tsp salt, or season to taste. Mash everything together until smooth.
Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top ⅓ back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak.
Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.