I made these for Easter with my grandkids in mind. Can you tell? They are in Spain but I am still thinking of things to make that I think they would love and when I sent them a photo of these, they loved them! I said I would post these on my blog so they could make them someday. I saw these on Pinterest and since there were only four of us here for Easter this year, I had lots of time to experiment with some creative options for Easter. The recipe was for 12 eggs but I messed up on some so ended up with eight instead which was still enough for the four of us. I plan to include a few tips to help these turn out easier because they were actually harder to make than they look.
Makes 12 deviled egg chicks
12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1-1/2 tsp dijon mustard, or to taste
1/4 tsp garlic powder
1/8 tsp salt, or to taste
1 small carrot, peeled and sliced into thin carrot rings
6 black olives
1. Cook hard boiled eggs. Follow these instructions so the shell comes off easily which is important for the whites to looks smooth for the chicks:
Bring water to a boil in a pan before adding the eggs.
Carefully, place each egg in the pan of boiling water, lowering the temperature to a slow simmer. I cooked eggs in two batches so they didn't bump around or into each other.
Cook for 12 minutes.
Place the cooked eggs in an ice bath immediately after cooking for 12 minutes until thoroughly cooled. Now the shell ought to come right off easily with out sticking to the egg whites.
2. With a sharp knife, slice off a very thin layer from the base or fat part of the egg and discard -this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg (which will be the chicks lid) and save this part. Carefully remove the egg yolks and put into a mixing bowl. Keep the lids paired with their bases.
Some of the egg white may tear when you remove the yolk but this is okay. You won't see it when they are done so you can still use the torn ones.
3. In a mixing bowl, combine the 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1-1/2 tsp dijon mustard (or to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth.
4. Place each egg white base on the platter you plan to serve the deviled eggs on. Once you start making the chicks, they will be hard to move without squishing them.
5. Take a spoonful of the yolk mixture and place onto the egg base. Or you can also transfer the yolk mixture into a pastry bag and pipe onto the base. I found that using less egg yolk helps the chick keep its shape. Too much egg yolk will make it look lopsided or flattened out or flop over.
6. Place the egg white lid on top of the egg yolk, slightly angling it back so it looks like the chick is coming out of the shell.
7. For the eyes, poke through a black, pitted olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. If they don't, you can blow them out. I used a paper straw and it still worked well.
8. For the beaks, thinly slice a few rings of carrot and cut each ring into about an inch or so long and fold in half.
9. Insert 2 olive spots for the eyes and the folded side of the carrot ring into the yolk for the beak. (This makes the beak open like the chick is chirping) Place fresh parsley around each chick for their nest.
They might be too cute to eat but they do taste good!
Happy Easter!
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