Easter Chick Deviled Eggs
April 04, 2017 Comments

- Prep:
- 30 minutes
- Cook:
- 15 minutes
- Serves:
- Makes 12 eggs
So cute! These Easter chicks are charming and cheerful (and delicious)!
Ingredients
Directions
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For the chick's feet, take a baby carrot and cut it in half lengthwise. Then trim the curved side to make it flat.
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Create the feet by cutting out small triangles. Make 24 feet.
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For the beaks, cut a baby carrot into thirds...
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and cut out a triangle as shown. (Make 12 beaks.)
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For the eyes, cut the bread-and-butter pickles slices into tiny squares (use the rind so the eyes are easier to see). Save the leftover pickle squares for the next step.
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Trim a little off the bottom of each egg (the wide end) so the egg can stand up.
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Cut 1/3 of the way through the egg (small end) to create the hat. Set aside.
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Scoop out the egg yolk from each egg and set aside.
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Repeat for all of the eggs.
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Mash up the egg yolks.
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In a medium bowl, combine the mayonnaise, ranch dressing, yellow mustard, pepper, and pickle squares.
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Add the mashed yolks to the mayonnaise mixture and combine well.
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Add the Parmesan cheese and mix well.
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Place the mixture in a piping bag with a fairly large hole.
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Pipe the mixture into each egg.
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Overfill to make the chicks' heads.
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Make the chick's face by adding the pickle eyes, the beak, and the hat.
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Add the feet (either flat, or tipped up to make it look like he's sitting).
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Enjoy!
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