appetizers and snacks

Deviled egg chicks

Very pretty and fun, these deviled egg chicks are a great alternative to the traditional dressed eggs.
Dressed eggs are a very popular appetizer in Romania and I was very happy to find this recipe. I’ve made these deviled egg chicks for Easter and my kids were very exited. They make the perfect appetizer not only for Easter but for any other holiday and for parties.
Deviled egg chicks are also easy to make with a handful of ingredients. First you have to cook the eggs for about 7-8 minutes because you need hard boiled eggs. Then peel the eggs and slice them into 3 pieces: cut a thin slice at the base and a little larger slice from the top. Then scoop out the yolks, place them into a bowl and mix them with mayonnaise and lemon juice. Fill up the eggs with this mixture and carefully place the eyes, made from olives, and the beaks, made from carrots.
We love these deviled egg chicks and they’ve become our favorite appetizer. You have to give them a try!
Deviled egg chicks

Ingredients for deviled egg chicks:

– 10 eggs
– about 4 tablespoons of mayonnaise
– salt and pepper to taste
– lemon juice to taste
– 4-5 pitted black olives (for the eyes)
– a few slices of carrot (for the beaks)

How to make deviled egg chicks:

You should start by cooking the eggs. Place the eggs into a medium pot and cover with cold water. Bring to a boil and cook for about 7-8  minutes then drain the eggs. Transfer the eggs into another pot with cold water and allow to cool. Keeping the eggs in cold water will also help you to easily peel them.
Peel the eggs.
Using a sharp knife cut a thin slice at the base of the egg. A flat base will ensure the deviled eggs chicks will stand on the platter.
Cut top third of the egg.
Carefully squeeze around the egg base to loosen the yolk. Remove the yolk and place it into a bowl.
Keep the lids and the bases paired.
Mash the yolks with a fork. Add mayonnaise, lemon juice, season with salt and pepper and mix well.
Transfer this mixture to a pastry bag and generously fill the egg bases. Place the lids back over the base.
To make the eyes, poke an olive with a plastic straw then squeeze out the plastic straw and the little pieces of olive will pop right out.

To make the beaks, cut a few slices of carrot into six or eight pieces (triangles), depending of their sizes.
“Garnish” each egg with 2 olive pieces for the eyes and 2 carrot pieces for the beak.
Set deviled egg chicks on a platter.

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