We’re ready for Easter with these “deviled egg chicks”. But don’t just make them for Easter gatherings. Finger foods are perfect for any occasion or party and you’ll have your guests smiling when they see these on the table. These Deviled Egg Chicks were created by Mrs. Fields. We wanted to share these cute chicks in case you have never seen them. You make these Easter Chicks from the same hard-boiled eggs you use for colored Easter eggs for adorable and delicious appetizers that will give you a lip-smacking smile.
Photo and recipe from Mrs.Fields Secrets
Equipment Needed:
Deviled Chicks Ingredients:
- 12 large eggs, hard-boiled and peeled
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons pickle juice
- 1 teaspoon pickle relish
- 1 teaspoon smoked paprika
- a carrot
- chopped olives
Directions for Deviled Egg Chicks
Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand up straight. Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk. Pop the top off and set aside. Gently squeeze the yolk ball into a mixing bowl. Repeat with the remaining eggs. A knife is the single most important tool in any kitchen, and is used in the creation of virtually every dish. A sharp knife means more control and less slippage when you cut, leading to safer, more consistent slices. Plus, cutting with a sharp knife is just more fun! From mincing garlic and fine herbs to breaking down that tough butternut squash you got in your CSA, a truly sharp knife will help you get the job done. Visit this site for better information https://knifedge.net/best-survival-knife/
Using a fork or potato masher, mash the yolks until fine. Mix in mayonnaise, mustard, relish, pickle juice, and paprika. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour before spooning or piping into hollowed egg whites, over-filling the base to create your chick’s head. Slice carrot into slices, then small pie-shaped pieces to create beaks. Place beak in exposed filling, along with two small chopped olives to create the eyes.
Serve immediately or chill covered for up to 48 hours.
