Baby Chick Easter Deviled Eggs for Spring and Easter
|Prep Time: 30 min
|Cook Time: 0 min
|Skill Level: easy
Deviled eggs never looked so sweet! These chicks are packed with flavor, including Pearls Ripe Black Olives, and are the perfect crowd-pleaser for any Easter or spring gathering.
Image attributed by @edibleaccomplished
- 12 large eggs, hard boiled and peeled (older hard boiled eggs are preferable to fresher)
- 1/3 cup mayonnaise
- 1/8 cup chopped chives
- 1 tbsp real butter (not margarine or substitute)
- 1 tbsp dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp smoked paprika
- 1/8 tsp salt
- 1 small carrot, peeled and sliced into rings
- Handful of Pearls or Early California Sliced Black Ripe Olives
- After peeling your 12 eggs, use a knife to cut a small layer from the bottom to make a base, then a bit larger slice from the top of each egg. For the top of the eggs, be sure to cut off enough to remove the yolks and replace with deviled egg mixture. Reserve the top of each of the eggs for the place on each of the chicks later.
- Use a spoon to remove the yolks of each egg, or squeeze around the egg base to pop the yolk out.
- In a bowl bowl, combine 12 cooked yolks and mash with a fork. Add the rest of mixture ingredients and mix until smooth.
- Transfer mixture to ziploc bag, cut off one corner and pipe into prepared egg bases. Then add egg tops back to each egg to secure mixture.
- For the eyes of the chicks, divide sliced black ripe olives into fourths with one cut down the center lengthwise and one cut down the center widthwise. For the beaks, thinly slice a few rings of carrot and cut each ring into small triangles. Add two olive fourths to each egg for eyes and one triangle for each beak.
- Serve with small flower petals on top of each chick or fresh herbs like dill. Green olives also make for great green grass for the chicks to sit on, along with other platter garnishes such as sliced radishes or celery greens. Enjoy!