Description
These Deviled Egg Chicks are an irresistibly cute twist on classic deviled eggs—zig-zag ‘hatch’ cuts, fluffy yellow filling, carrot beaks, sesame seed eyes, and dill hair make them perfect for Spring celebrations or Easter brunch.
Ingredients
6 large eggs
2 Tbsp mayonnaise
2 tsp Dijon mustard
1 Tbsp lemon juice
1 tsp white wine vinegar
2–3 dashes hot sauce
¼ tsp Diamond Crystal kosher salt (or ⅛ tsp table salt)
Pinch black pepper
Black sesame seeds (for eyes)
Thin carrot slices, cut into small triangles (for beaks)
Fresh dill sprigs (for chick ‘hair’)
Instructions
- Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil for 2 minutes.
- Remove from heat and let sit for 13 minutes, then transfer eggs to an ice bath for 13 minutes.
- Gently peel eggs under cool water. Slice each egg with a zig-zag ‘van Dyke’ cut to create two jagged-edged halves. Trim base to sit flat.
- Scoop yolks into a food processor. Add mayo, mustard, lemon juice, vinegar, hot sauce, salt, and pepper. Pulse until smooth.
- Transfer yolk mixture to a piping bag or use a spoon to fill each egg base with a mound of filling.
- Press two sesame seeds into each for eyes, insert carrot triangles for beaks, and tuck dill sprigs into the top for ‘hair.’
- Optionally place the zig-zag tops back on the filling to resemble cracked egg shells with chick heads peeking through.
Notes
- Mix in 1 Tbsp grated cheddar or Parmesan for a cheesy twist.
- Fold in minced chives or parsley for herbal flavor.
- Substitute Greek yogurt for mayo for a Greek-style version.
- Add cayenne or more hot sauce for spicier filling.
- Use vegan mayo and mashed tofu for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg chick
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
