Recipes

Easter Chick Deviled Eggs


April 04, 2017 By:
Prep:
30 minutes
Cook:
15 minutes
Serves:
Makes 12 eggs
So cute! These Easter chicks are charming and cheerful (and delicious)!

Ingredients

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Directions

  1. For the chick's feet, take a baby carrot and cut it in half lengthwise. Then trim the curved side to make it flat.
  2. Create the feet by cutting out small triangles. Make 24 feet.
  3. For the beaks, cut a baby carrot into thirds...
  4. and cut out a triangle as shown. (Make 12 beaks.)
  5. 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.
  6. Trim a little off the bottom of each egg (the wide end) so the egg can stand up.
  7. Cut 1/3 of the way through the egg (small end) to create the hat. Set aside.
  8. Scoop out the egg yolk from each egg and set aside.
  9. Repeat for all of the eggs.
  10. Mash up the egg yolks.
  11. In a medium bowl, combine the mayonnaise, ranch dressing, yellow mustard, pepper, and pickle squares.
  12. Add the mashed yolks to the mayonnaise mixture and combine well.
  13. Add the Parmesan cheese and mix well.
  14. Place the mixture in a piping bag with a fairly large hole.
  15. Pipe the mixture into each egg.
  16. Overfill to make the chicks' heads.
  17. Make the chick's face by adding the pickle eyes, the beak, and the hat.
  18. Add the feet (either flat, or tipped up to make it look like he's sitting).
  19. Enjoy!