Deviled Egg Chicks
These cute little deviled egg chicks will bright up your table this Easter with their adorable little faces.
Servings: 12 servings
- 12 hard boiled eggs
- 1/3 cup mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
Peel and wash the eggs. Use a v shaped tool, like a straw cut down the middle and folded, to cut a jagged top off of each egg.
Cut a flat bottom on each egg. Cut off the smallest amount of egg white to make a flat surface.
Carefully remove the yolks and put them into a bowl or food processor.
Add the remaining ingredients and stir or process until smooth. This can be as smooth or lumpy as you prefer.
Scoop or pipe the filling back into the eggs, piling it up as high as needed to make a face on each egg. Put the tops back on the eggs, making sure there's room for a face.
Add the eyes and beak.
- Use the freshest eggs possible. They not only peel easier, but they are sturdier when you cut them.
- Use a plastic or paper straw, or a piece of tin foil to cut the v shapes.
- Piping the filling into the eggs is the easiest method.
Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 201mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg