Easter Deviled Eggs
Learn how to make Easter Chick Deviled Eggs with this easy to follow and delicious recipe. A fun family Easter side dish.
Ingredients
- 14 eggs
- ½ cup mayo can sub part for greek yogurt, see note 1
- 1 Tablespoon sweet relish see note 2
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste, I start with ¼ teaspoon each
- parsley for a grass bed for the chicks
- olives to make eyes
- carrots for the beaks
- paprika to garnish, if desired
Instructions
Hard Boil Eggs:
- Place eggs in large pot and cover with water and ½ teaspoon baking soda (can help the eggs peel more easily). Bring to a boil. Remove from heat, cover and allow to rest for 12 minutes. Immediately place eggs in an ice bath to cool for 10+ minutes. Peel eggs. This method will give you perfectly boiled eggs that are easy to peel and not gray around the yolks.
For the Deviled Egg Filling:
- Place 2 whole eggs (we love this trick we learned from Paula Deen!) in the bowl of a food processor. For the chicks, do not cut the eggs lengthwise! Instead, cut about ⅔ up from the bottom, so you can have a cute little egg hat for your chicks. Add the remaining egg yolks, mayo, relish, mustard, salt and pepper to the bowl. Process on high until smooth, scraping down the sides after the first 10 seconds.
Make the Deviled Egg Chicks:
- Use a straw and push it through an olive to cut out little eyes for the chicks. You may also use mini candy eyeballs, but it can make them look a little crazy. Thinly slice a few carrot rounds and cut them into 6 triangles for the beaks. See photos above for a visual guide.
- Place filling in a piping bag with the desired tip (I used a star tip). Grab one of the egg bottoms fill it with the egg mixture, going well above the top of the egg white. Top with a little egg hat then press on the olive eyes and 2 carrot triangles for the beak. Serve on a bed of parsley for a grass like effect!
Notes
- I love the tang and protein that Greek yogurt adds, and will often use about ⅔ Greek yogurt, ⅓ mayo. We don't recommend using all Greek yogurt or it can make the texture weird.
- We made the mistake of using a relish that had large chunks once and it made filling the eggs with the filling almost impossible. The large chunks kept clogging up the tube! If your relish has large chunks, we highly recommend running it through a blender before using it to make the filling.
- Use the parsley and bunch it up where needed to help the chicks stand upright.
- To make ahead: We recommend getting everything ready ahead of time, but wait to make the chicks until right before serving. After a little while, they tend to slump over and droop a bit.
Nutrition
Serving: 2deviled eggsCalories: 142kcalCarbohydrates: 1gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 195mgSodium: 142mgPotassium: 78mgFiber: 0.1gSugar: 1gVitamin A: 299IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
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