Hatch These Deviled Egg Chicks For Easter!

These hatching chick deviled eggs are the perfect dish to serve this Spring, and once you watch this video, you'll learn how easy they are to make. Just be careful; they're so adorable, everyone is going to want one of their own! If you are serving them to kids and are worried about the black peppercorns, substitute them for black sprinkles or pieces of olive.

Hatching Chick Deviled Eggs
From She Knows
Ingredients
6 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons yellow mustard

Pinch of salt

1 carrot, julienned

12 black peppercorns
Directions


Peel the hard-boiled eggs. Place one egg on its side and cut a small slice off the bottom, flatter end of the egg. This will be the base of the chick. Be sure not to cut into the yolk. Then cut about 1/2 to 3/4 inch off the top of the egg. This is going to be the top of your chick. You will want to cut through the yolk of the egg. Repeat with the remaining eggs.
Scoop out all of the egg yolks and place in a bowl. Mix with mayonnaise, mustard, and salt. Place this filling in a piping bag and pipe into the base egg. Be sure the filling is about an inch taller than the top of the egg so you have room to make a face.
Place the other half of the egg white on top of each chick, pressing down on the back side so it looks like the chick is coming out of the egg.
Use a paring knife to cut the julienned carrot into pieces 1/2-inch long. Place 2 peppercorns and a piece of carrot into the yolk of each egg to make the face. You may find it easier to use tweezers for the smaller pieces.
Arrange eggs on your serving tray and then add feet by slipping the remaining slices of carrots under the body, 3 pieces for each foot. Serve cold.

Information Category Appetizers Yield 6 servings Total Time 19 minutes, 59 seconds