Make this "eggs-cellent" deviled-egg recipe with your family for any festive Spring celebration. Plate them on a bed of greens and these adorable chicks are sure to be the chirp of the party!
- 12 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise
- 1½ tsp dijon mustard, or add to taste
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
- 1 small carrot, peeled and sliced into rings
- 6 black olives
- parsley bunch, washed
- Sharp knife
Peel hard-boiled eggs. With a sharp knife, slice off a very thin layer from the wider end of each egg to create a flat base.
Cut off a generous top third of the egg. Gently squeeze the halves to loosen the yolk into a separate bowl. Keep the lids paired with their bases.
In a mixing bowl, combine cooked yolks and mash well with a fork. Add the mayonnaise, dijon mustard, garlic powder and salt and mash until smooth.
Transfer yolk mixture to ziploc or pastry bag and pipe generously into egg bases. The yolk mixture should overflow to create the "face" of each chick. Place top egg white back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a straw to create circular cut-outs.
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 garnished with fresh parsley.
*No dijon? Substitute with 1 1/2 tsp white wine vinegar
Recipe adapted from Natasha's Kitchen