These adorable deviled egg chicks are perfect for a spring tea party or an Easter potluck. They do take some time because you have to be careful cutting and handling the “cracked” eggs, but they look precious and will impress friends and family.
6 hard boiled eggs*
1/4 heaping cup mayo
1 heaping tsp yellow mustard
a dash of salt
*Everyone seems to have their own way of hard-boiling eggs, so hard boil however you want.
While the eggs are boiling, cut small wedges of carrot for the chick’s beak. You can do one large wedge or two smaller wedges, like I did.
When eggs are done and you’ve removed the shell, take a small knife and created a jagged edge, each about a centimeter tall. Then, handling the egg halves very carefully, remove the yolk and set aside in a medium sized bowl. I used a small icing spreader instead of a spoon.
Mash dry yolks and mix with mayo, mustard and salt. Combine until smooth. Using a zip lock baggy as a frosting bag, cut a very small amount off the corner of the bag. A frosting tip is not necessary. Place the frosting tip end-down in a coffee mug and fold the edges of the bag around the side. This will make it easier to spoon the yolk mixture into the bag. Scoop the mixture into the bag, press out all the air and seal.
Place the heavier half of the egg in the egg carton. Fill the egg with a large amount of the yolk mixture. The top half of the egg may squish the yolk mixture, so be sure to use the heavier half of the egg on the bottom and use enough of the yolk mixture to create a gap about a few centimeters long. Top with the lighter half of the egg, and place carrot wedges to look like a beak. Voila!
I am a 27-year-old food and makeup addict living in Denver with my husband Xavier and our fur babies Scrappy CoCo and Beta. Marketer by day, blogger by night, writing is my passion. It's hard to find a balance between work and play, so I'm always on a mission to track down the latest trends and serve them up with a twist of simplicity.
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