When children think of Easter, they think of beautiful colored eggs in various shades of the rainbow filled with candy, oractual dyed eggs they helped create. When parents think of Easter, they also think about those eggs and what in the world they are going to do with so many. Throwing the eggs away would be a waste which is why deviled eggs often make an annual appearance at many Easter brunches.
There are hundreds of variations of deviled egg recipes out there but today I want to share with you the cutest of them all, the deviled egg chicks. Made with the yolks, mayonnaise, sour cream, heavy cream, and a little bit of salt and pepper, these deviled eggs are as delicious as the more traditional looking deviled eggs but with a wow factor of 10. These deviled egg chicks can be made very quickly using a zip top bag as a piping bag.
In this week’s episode of Kitchen Explorers I walk you through how to make these cute appetizers step by step. I also recommend serving them on a plate of shredded lettuce or cabbage just to up the visual appeal.
Aside from the colored eggs, the fabulous brunches, and the tall white bunny parents make their kids have their pictures taken with, Easter is also a very special day that many around the world celebrate including our family.
From our family to yours, we wish you a Happy Easter.
Recipe: Deviled Egg Chicks Recipe
Deviled Egg Chicks Recipe - Making homemade deviled eggs in chick form is super cute and easy to make. By using a zip top bag to pipe the mixture into each egg, these deviled eggs can be made quickly.
Ingredients
12 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon yellow mustard
1 tablespoon heavy cream
Salt and pepper
Baby carrot
24 capers
Instructions
Slice the bottom end of the egg (about 1/4-inch from the tip) to make it flat. This will help the eggs stand up.
Cut the egg again, this time slightly above halfway.
Carefully scoop out the yolks from each egg and place it in a food processor (or bowl).
Add the mayonnaise, sour cream, mustard, heavy cream, and season lightly with salt and pepper.
Pulse the mixture until smooth.
Transfer the egg mixture to a zip top bag and cut one of the corners to make an open tip.
Evenly pipe the eggs with filling about an inch above the opening.
To make the beak, thinly slice a carrot to make 6 disks. Cut the disks in quarters to make 24 pieces. Place two pieces on each egg to form one peak.
To make the eyes, use capers, relish, or chopped pickled.
Finish the deviled eggs by placing the top of the egg on top of the yolk.
Serve immediately.
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