Deviled Chicks

AmberAppetizer, Breakfast, Dairy-Free, Easter, Paleo Friendly, Snacks1 Comment

I was a little crazy in this video – sorry! But I hope you can get through it to see how easy it is to make these hilarious little deviled chicks. Take them to an Easter party!


Deviled Chicks
  1. 8 hard-boiled eggs
  2. 2 teaspoons mustard (regular or Dijon)
  3. 1 teaspoon (or more) fresh-squeezed lemon juice
  4. 2 tablespoons (or more) mayonnaise
  5. Salt and pepper to taste
  6. Carrot
  7. Currants
  1. Cut a slice off the bottom of your egg so that it will sit up
  2. Cut off the top third of the egg, and dig out the yolk using a small spoon.
  3. Add the mustard, lemon juice, mayo, salt, and pepper and mash until very smooth and creamy. Add more juice or mayo to desired consistency.
  4. Put the egg yolk mixture in one corner of a large ziplock bag, and seal after taking as much air out as possible. Twist the bag right above the egg yolk mixture, snip a bit of the bag off at the tip to create a make-shift pastry bag.
  5. Pipe the egg yolk mixture into the egg white bottoms. Place the egg white caps back on the piped egg yolks.
  6. Cut little beaks out of carrots, and use currants for eyes, and decorate your chicks. Enjoy!
Cook With Amber

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