These deviled eggs are the cutest appetizer for Easter and beyond. Not only do they look like little chicks, they are simple to whip up and will make guests smile from ear to ear. These make an adorable appetizer or are perfect for part of a potluck or brunch spread. I serve these over a bed of arugula for decoration and for helping to stabilize the egg halves so they don’t roll over. Keep in mind the candy eyes are for presentation only and I like to remove them before enjoying.
Deviled Egg Chicks
- piping bag + 1m star tip or Ziplock bag will work
- 8 eggs
- ⅓ cup mayonnaise (any variety or brand you like)
- 1 tablespoon dijon mustard
- pinch of salt
- pinch of black pepper
- pinch of paprika
- sriracha or any hot sauce, to taste (optional)
- 5 thin carrot circles, quartered
- candy eyes or black peppercorns (anything small, round, and black will work)
- arugula for presentation
- Boil the eggs in a large pot of boiling water, about 10 minutes. While they cook, prepare a large bowl of ice water.
- Submerge the cooked eggs into the ice water. This will help the shells come off easily. Once cool, remove the shells.
- Cut each egg in half and gently scoop out the yolks. Add the yolks to a fine mesh strainer and press them through using a spoon. This is totally optional but it will create a smoother texture. Add the strained egg yolks to a bowl. Add the mustard, salt, pepper, paprika, and sriracha (if using). Stir well and add the egg yolk filling to a piping bag fitted with a 1m star tip or to a ziplock bag (see notes below).
- Pipe the egg yolk mixture into each egg half. Place a small piece of carrot in the center of each egg, to act as the chick "beak."
- Now place two candy eyes onto each egg and arrange the deviled egg chicks nicely onto a plate. I added baby arugula to the bottom of my plate for presentation but feel free to use any greens. Enjoy!