Celebrate the holiday by making these delicious (and absolutely adorable) Easter chicks. It's a holy interpretation of a devilish appetizer.
Course Appetizer
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Servings 12
Calories 96kcal
Author FoodFaithFitness
Ingredients
12hard-boiled eggs
½tspDijon mustard
1/3cuplight mayonnaise
¼tspgarlic powder
1tspsmoked paprika
2Tbspchivesfinely sliced
salt and pepper
1carrot
24peppercorns
Instructions
Peel your hard boiled eggs carefully, they should come out nice and smooth. I like to boil a few extra in case there are a few that break or don’t peel nicely..
Cut a small sliver off the bottom of the egg to make a seat for the egg to stand on its own. Cut 1/3 of the egg off the top to make a ‘hat’ for the chick's head. Arrange the bottoms on a serving plate.
Scoop out the yolk and place in a bowl with the mustard, mayonnaise, garlic powder, smoked paprika, chives, salt and pepper. Then use a fork to really mash everything together until the mix is smooth.
Fill a piping bag with the egg yolk mix to make it easy to fill the hollow eggs.
Pipe the yolk mix into the egg hollows. Add 3 or so layers on top to make a face for the chick.
Use a sharp knife to cut triangle beaks out of the carrots and legs in ‘L’ shapes.
Place the hats back on the yolk mix to make chick heads. Attach the beaks and eyes on the yolk mix. Attach the legs into the bottoms of the chicks.
Notes
You can use a spoon if you don't have a piping bag. A trick I have discovered is to use a packet or sandwich bag and cut a hole in the corner.
If you're having trouble peeling your eggs, after boiling your eggs, place them in ice water immediately. Once they are cool, peel them. Get under the skin that is just under the shell.