Celebrate the holiday by making these delicious (and absolutely adorable) Easter chicks. It’s a holy interpretation of a devilish appetizer.
For me, Easter is about spending time with the family and welcoming spring. Something about the season always makes me want to do crafts and make delicious food. This recipe checks all those boxes. The kids and I have a lot of fun creating these little birds — it’s almost as much fun as eating them! And what’s more indicative of spring than the hatching of chicks. The instructions are straightforward, though I do recommend boiling a few extra eggs in case ones don’t go right to plan and you have an “accident”. Otherwise, gather the family in the kitchen for some kid-friendly Easter fun (that also helps you out by making some holiday appetizers for your dinner guests)!
Why You Will LOVE This Recipe
- These little chicks are so cute, that’s reason enough to make them. They will also get the kids eating eggs — a food MY kids have yet to develop a taste for — because they look so sweet.
- Deviled eggs have always been an Easter classic. It’s one dish that many people associate with that particular holiday. So, when devising your menu, it’s a definite go-to. we love it with the smoked paprika and chives added in.
- If there are any leftovers, you can mash them up and put it in an egg salad sandwich or wrap.
Are Easter Chicks Healthy?
- Eggs aren’t just packed with protein, they are a source of complete protein, which means they contain all nine essential amino acids, necessary for good health.
- Eggs also have a wide array of nutrients, including vitamin A, vitamin D, vitamin E, vitamin B12, riboflavin, selenium, and choline. If you want your body to keep functioning well, you need these nutrients.
- Eggs contain healthy fats, including monounsaturated and polyunsaturated fats. Plus, you can purchase eggs that contain omega-3 fatty acids, which contribute to making the hormones that regulate clotting, inflammation, and a number of other vital processes.
- Low-fat mayonnaise — itself a product of eggs — can be used. You won’t notice the difference given the other flavors involved and it means fewer calories and less fat.
INGREDIENTS
I hope you have a decent spice rack because many of these ingredients will be taken from there. If you’ve made deviled eggs before, you’ll know how to alter the amounts to suit your taste buds.
- 12 hard-boiled eggs
- ½ tsp Dijon mustard
- 1/3 cup light mayonnaise
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp chives, finely sliced
- salt and pepper
- 1 carrot
- 24 peppercorns
INSTRUCTIONS
Prep
Peel your hard boiled eggs carefully so that they should come out nice and smooth. Cut a small sliver off the bottom of the egg to make a seat for it to stand on. Cut 1/3 of the egg off the top to make a ‘hat’ for the chick’s head. Arrange the bottoms on a serving plate.
Mix
Scoop out the yolk and place in a bowl with the mustard, mayonnaise, garlic powder, smoked paprika, chives, salt and pepper. Use a fork to mash everything together until nice and smooth.
Fill
Fill a piping bag with the egg yolk mix. Pipe the yolk mix into the egg hollows. Add 3 or so layers on top to make a face for the chick.
Attach
Use a sharp knife to cut triangle beaks out of the carrots and legs in ‘L’ shapes. Place the hats back on the yolk mix to make chick heads. Attach the beaks and eyes on the yolk mix. Attach the legs into the bottoms of the chicks.
Variations
- Make curried yolks by using curry powder instead of paprika.
- Use dill or parsley instead of chives.
- Use black mustard seeds or olives as the eyes instead of the peppercorns.
- Use smooth low-fat cottage cheese instead of mayo.
FAQs
Boil the eggs for about 10 minutes to ensure that they are hard inside. Make sure the water is already boiling.
After boiling your eggs, place them in ice water immediately. Once they are cool, peel them. Get under the skin that is just under the shell.
Absolutely, you can use a spoon. A trick I have discovered is to use a packet or sandwich bag and cut a hole in the corner.
How to Store Easter Chicks
Assuming the eggs have already cooled, your first mission is to find an airtight container that won’t smush the eggs. You can buy deviled egg containers but, assuming you don’t have one, your next best bet is to line your regular container with a paper towel to absorb any excess moisture and prevent the eggs from shifting too much. Carefully place the eggs (head end up, obviously) inside the container. You can use paper towel to act as dividers, if you like. Cover them and store the container in the fridge for up to 3 days. They’re best served chilled, so wait until you’re about to eat them before removing them from the fridge.
Easter Deviled Eggs (Easter Chicks)
Ingredients
- 12 hard-boiled eggs
- ½ tsp Dijon mustard
- 1/3 cup light mayonnaise
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- 2 Tbsp chives finely sliced
- salt and pepper
- 1 carrot
- 24 peppercorns
Instructions
-
Peel your hard boiled eggs carefully, they should come out nice and smooth. I like to boil a few extra in case there are a few that beak or don’t peel nicely..
-
Cut a small sliver off the bottom of the egg to make a seat for the egg to stand on its own. Cut 1/3 of the egg off the top to make a ‘hat’ for the chick's head. Arrange the bottoms on a serving plate.
-
Scoop out the yolk and place in a bowl with the mustard, mayonnaise, garlic powder, smoked paprika, chives, salt and pepper. Then use a fork to really mash everything together until the mix is smooth.
-
Fill a piping bag with the egg yolk mix to make it easy to fill the hollow eggs.
-
Pipe the yolk mix into the egg hollows. Add 3 or so layers on top to make a face for the chick.
-
Use a sharp knife to cut triangle beaks out of the carrots and legs in ‘L’ shapes.
-
Place the hats back on the yolk mix to make chick heads. Attach the beaks and eyes on the yolk mix. Attach the legs into the bottoms of the chicks.
Notes
- You can use a spoon if you don’t have a piping bag. A trick I have discovered is to use a packet or sandwich bag and cut a hole in the corner.
- If you’re having trouble peeling your eggs, after boiling your eggs, place them in ice water immediately. Once they are cool, peel them. Get under the skin that is just under the shell.
Nutrition
The post Easter Deviled Eggs (Easter Chicks) appeared first on Food Faith Fitness.