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Easter without eggs is hard to believe! This time, swap the plain old deviled eggs for these adorable hatching chicks. These deviled eggs are almost too cute to eat. They’re sure to be the hit for your Easter brunch. Fortunately, they’re as easy to make as they are to eat.
|serves||preparation Time||Cooking Time|
|6 People||15 Minutes||15 Minutes|
- 6 boiled eggs
- 2 tbsp (tablespoons) mayonnaise
- 2 tsp (teaspoons) yellow mustard
- Pinch kosher salt
- 1 carrot, julienne
- 12 black peppercorns
Lay an egg on its side. Cut a small slice off of the flatter end. This will form the base of the chick.
Then cut about 3/4 inch off of the pointed end. This will be the top of your chick.
Scoop all the yolks out of the eggs and mix them with the mayo, mustard and salt.
Put this filling in a plastic bag and pipe it into your eggs. Remember to snip off the end of the plastic bag. The filling should be at-least an inch taller than the egg white base, so you will be able to make a face comfortably.
Place the top slice of egg white on each chick.
Slice the julienne carrot into pieces 1/2 inch long, using a knife.
Using tweezers, place 2 peppercorns in place of eyes and a piece of carrot as nose into the yolk of each egg to make the face.
Arrange the eggs on your serving tray, then add feet under their bodies by slipping pieces of carrot as in the image. Place 3 pieces together on each side to make the feet.
Serve cold. Best served within 2 hours.
Serving Size 33.3 g
|Calories||118||Calories from Fat||76|
|Total Fat||8.4 g 12%||Saturated Fat||2.0 g 10%|
|Trans Fat||0.0 g||Cholesterol||214 mg 72%|
|Sodium||200 mg 8%||Potassium||74 mg 2%|
|Total Carbohydrates||4.6 g 2%||Dietary Fiber||0.2 g 0%|
|Sugars||2.4 g||Protein||6.4 g|
|Vitamin A||8%||Vitamin C||0%|
* Based on a 2000 calorie diet.