Deviled Egg Chicks
Serves 16
15 mins prep
10 mins cook
25 mins total
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.
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!
