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- 6 large eggs - 2 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1 teaspoon apple cider vinegar - Salt and pepper to taste - ¼ cup carrot, finely grated - 6 small olive slices (for eyes) - 6 whole peppercorns (for beaks) - Fresh parsley leaves (for garnish)

Deviled Egg Chicks recipe

Bring fun and flavor to your next gathering with my Delicious Deviled Egg Chicks recipe! These adorable treats are not only delightful to look at but also simple to make. Filled with creamy goodness and dressed up with cute features, they are sure to be a hit at any celebration. Explore easy step-by-step instructions, creative variations, and tips for the perfect presentation. Click to discover how to create these charming deviled egg chicks today!
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Ingredients
  

6 large eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

Salt and pepper to taste

¼ cup carrot, finely grated (for decoration)

6 small olive slices (for eyes)

6 whole peppercorns (for beaks)

Fresh parsley leaves (for garnish)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat, then remove the pot from heat, cover it, and let it sit for 12 minutes.

    Cool the Eggs: After 12 minutes, transfer the eggs into an ice bath (bowl of ice water) to cool for about 5 minutes. This makes peeling easier.

      Peel the Eggs: Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water for easier removal.

        Prepare the Filling: Cut the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mash the mixture until smooth.

          Fill the Egg Halves: Using a small spoon or piping bag, fill the hollowed egg whites with the yolk mixture, slightly heaping it to create a “chick” shape.

            Add Features: To create eyes, place a small olive slice on each chick, and use a whole peppercorn for the beak by inserting it into the yolk filling.

              Decorate with Carrots: Sprinkle the finely grated carrot around the chicks on the plate to represent “nesting grass.”

                Garnish and Serve: Add parsley leaves around the plate for a fresh touch. Serve immediately or refrigerate until serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6