These Hatching Chick Deviled Eggs are a fun, easy, healthy, and festive snack for the whole family!
HATCHING CHICK DEVILED EGGS
Who else is ready for spring?! Deviled eggs are a great snack and they are even better when they are cute and springy. Originally I was going to make little bunny eggs but these chicks are so much easier and I didn’t have a ton of time – which makes them the perfect quick and easy snack!
These are fun to make and eat all year but they definitely are the perfect appetizer or side for Easter!
HOW TO MAKE YOUR EGG INTO A CHICK
Start by boiling your eggs. Good thing we are self-described experts at boiling eggs after eating them every day for almost 10 years(!!!). 🙂 We have quite a few posts on How to Boil Eggs, depending on which method you want to use: How to Boil Eggs in the Instant Pot or How to Boil Eggs in the Oven.
After you’ve boiled your eggs you’ll assemble them to make your chick. In this recipe, we’ve used carrots for the feet and nose and peppercorns for the eyes but you can get creative! Try black olives for the eyes to make the entire chick edible (I would suggest removing the peppercorn before eating!).
For the carrot feet, after you wash and peel the carrot, you’ll cut it into 12 rounds. Then cut each round in half, then cut two triangles from the rounds. These cuts will become your chick nose so save them! See below for a picture tutorial.
MORE RECIPES TO TRY
- Scrambled Egg Bunnies
- Bunny Face Pancakes
- Simple Grape Salad Recipe
- How to Make Chicken Salad
- Healthy Egg Salad
- Protein-Packed “Angeled” Eggs
If you are looking for Non-Candy Easter Basket Ideas, we have you covered there too!
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Hatching Chick Deviled Eggs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 1x
Description
These Hatching Chick Deviled Eggs are a fun, easy, healthy, and festive snack for the whole family!
Ingredients
- 12 eggs, hard-boiled
- 1/4 cup plain unsweetened Greek yogurt (or mayonnaise)
- 1 tsp Dijon mustard
- 1 TBSP dill relish
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp dried parsley
- dash of lemon juice or white vinegar
- 24 peppercorns for the eyes (or black olives)
- 1 carrot for feet/nose
Instructions
- Boil the eggs
- While the eggs are boiling, combine everything in a bowl except for carrots (feet and nose) and peppercorn (eyes). Refrigerate for the next step.
- Wash & peel the carrot and cut into 12 rounds. Cut each round in half (these are the 24 chick feet). Next cut two triangles from the straight side of the half-round. Save the triangle cuts for the noses.
- Once the eggs are cooked, peel them. Cut each egg open just above the center. The cooked yolk should just fall right out. Place the yolk into the greek yogurt mixture. Repeat this step until all the yolks are out.
- Use an electric mixer to whip the yolks together with the greek yogurt mixture. Scoop this filling back into the eggs and put the top of the eggs back on (a little of the filling should be showing).
- Place two peppercorns or olives for the eyes and one small carrot triangle for the nose. Wedge the egg in between the two carrot feet for balance.
- Category: Side Dish
- Cuisine: American
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