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Easter Deviled Eggs

Easter Deviled Eggs

Experience the charm and flavor of Easter Deviled Eggs this spring! These delightful little treats are creamy, flavorful, and dressed up as adorable chick faces, making them perfect for any gathering. Celebrate the season and make your friends and family smile with this easy recipe!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizers
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces hard-boiled eggs
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons chives, finely sliced
  • Salt and pepper
  • 1 piece carrot
  • 24 pieces peppercorns

Equipment

  • Large Pot
  • Mixing Bowl
  • Chef's Knife
  • Peeler
  • Wooden Spoon

Method
 

  1. Start by peeling your hard-boiled eggs carefully so that the egg whites remain smooth and intact. Rinse them under cool water to remove any shell fragments. This step is crucial for presentation.
  2. Next, cut a small sliver off the bottom of each egg to create a flat edge. This will help the eggs stand upright without toppling over. Then, slice 1/3 of the top off each egg to form a “hat” for the chick's head. Set aside the tops for later.
  3. Take a small spoon and gently scoop out the yolks into a mixing bowl. Be careful not to break the egg whites. Once you’ve removed all the yolks, add in the Dijon mustard, light mayonnaise, garlic powder, smoked paprika, chives, and a pinch of salt and pepper. Use a fork to mash everything together until it’s nice and smooth.
  4. Once your filling is smooth, it’s time to fill. You can use a piping bag for this step or a plastic storage bag with one corner snipped off. Fill the bag with your egg yolk mixture, ensuring there are no air bubbles.
  5. Arrange the egg bottoms on a serving plate, making sure they’re stable. Carefully pipe the yolk mixture into each hollow, adding enough to create a small mound to form the chick's face.
  6. Take the saved egg tops and place them back onto the filled eggs to resemble little hats for each chick. This adds to the charm of your creation!
  7. Now for some fun decoration! Use a sharp knife to cut tiny triangle shapes for beaks and L-shaped legs out of your carrot. Place the beaks under the piped yolk and create two small slits at the bottom of each egg to insert the legs.
  8. Lastly, take two peppercorns and press them into the yolk to create the eyes for each chick. Make any adjustments as needed to ensure they look adorable.
  9. Once all eggs are assembled, serve them immediately or refrigerate until ready to serve. They can be made a few hours in advance, making them perfect for gatherings.

Notes

After preparing your Easter Deviled Eggs, store any leftovers in an airtight container in the refrigerator. They can last up to 3 days, but they’re best enjoyed fresh.