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Hatching Easter chick devilled eggs recipe

Hatching Easter chick devilled eggs recipe

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  • Dish type
  • Starters
  • Starters with eggs
  • Devilled eggs

These adorable little chicks will brighten your Easter brunch table. You can make the hard boiled eggs in advance, saving you time on the day.

6 people made this

IngredientsMakes: 12 chicks

  • 12 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons yellow mustard
  • 1 dill pickle, finely chopped
  • 1 tablespoon prepared horseradish, or to taste
  • 1 teaspoon pickle juice
  • salt and ground black pepper to taste
  • 1 carrot, cut into rounds
  • 12 slices tinned black olives, or as needed

MethodPrep:30min ›Ready in:30min

  1. Cut a small slice away from the base of the eggs so that they can stand on their own, then slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. For a fancier chick try using a zig zag pattern.
  2. Using a spoon carefully remove the egg yolk from the bottom portion of the egg and transfer to a bowl.
  3. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag (or a plastic bag with a corner snipped off) with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
  4. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'. Also cut out little feet from the carrot rounds.
  5. With a straw cut out small circles from the olive slices for the 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.


Easter chick devilled eggs

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Reviews & ratingsAverage global rating:(34)

Reviews in English (26)

by Baking Nana

Fun recipe to make with kids. I had to leave out the horseradish because the kids would not like that. Very cute idea. Thanks!-14 May 2014

by Wright Margaret

was fun to make and very whimsical... a crowd pleaser... I did have to add an extra 2 dry yolks; the filling was originally too thin to hold the weight of the top egg half, and the "chick" swooshed out of the sides... but once thickened this was a great idea-04 Apr 2015

by SSwisher

I wish I had looked at the pictures before making as my chicks were very top heavy and caved in. That said, I believe it is because we like a creamier deviled egg. I prepared the filling as directed (except cut the horseradish to 1/2 tablespoon because kids are eating) and although it tasted good, it was too stiff for us. I added 2 more tablespoons of mayo and 1 more teaspoon of pickle juice to get it to the consistency we like. We did like the base recipe though and will have again.-04 Apr 2015

Hatching Chick Deviled Eggs

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

These Hatching Chick Deviled Eggs are a fun, easy, healthy, and festive snack for the whole family!

To Hard Cook Eggs:

To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

Hatching Devilled Eggs

I’ve got one more quick bite to share with you in case you’re looking for a last minute idea to round out your Easter menu. Devilled eggs are just one of those things that coincides with Easter. All those colourful Easter eggs need to be put to good use! I decided to dress them up for Easter by slicing off the tops and giving them jagged edges to look like a hatching chick. It’s very easy to do but you do need to be gentle as the egg whites are quite fragile. So don’t try to do anything too fancy! I think it’s such a cute presentation and makes a classic just a little more special. Follow the how-to below with your favourite devilled egg recipe or use my lightened up version below.

I hope you all have a fantastic long weekend! Happy Easter!

How to Make Hatching Devilled Eggs

If needed, cut a small slice off of the bottom of the hard boiled egg so that it will stand up straight. Turn it on it’s side and slice off the top portion of the egg. Using a small spoon, gently loosen and remove the egg yolk from both portions of the egg white. Reserve the egg yolks for the filling. With a sharp knife, carefully cut jagged edges into the top and bottom halves of the egg whites. Don’t make the cuts too deep or it will weaken the structure and the egg whites may not hold together when the filling is added. Once all the egg whites are ready, mash the filling in a medium-sized resealable bag until smooth. Snip of the end of the bag and pipe into the bottom halves of the egg whites, cover with egg white tops. Serve immediately or refrigerate until serving.

DIY These Deviled Chicks for Easter

Trade your usual deviled eggs for these cute party peeps.

Traditional deviled eggs? Please. A few tweaks transform the classic appetizer into an adorable crowd-pleaser. Pro tip: Use a resealable plastic bag to pipe the filling.

Deviled Chicks

Total Time: 50 minutes, plus chilling

&bull 1/4 cup finely grated Parmesan cheese

&bull 2 teaspoons Dijon mustard

&bull 24 capers, blotted dry Dill sprigs, for garnish

1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid remove from heat. Let stand 12 minutes. Cool, then peel.

2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks place in med. bowl. Mash with mayonnaise, Parmesan and mustard until smooth. Transfer to quart-size resealable plastic bag.

3. Snip sm. hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim.

4. Cut carrots into very sm. triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hour, or up to 1 day.

5. To serve, line platter with dill. Arrange chicks carefully on top.

Nutrition Info: About 155 cals, 1 g protein, 1 g carbs, 13 g fat (3 g sat), 190 mg sodium.

Easter Chicks Deviled Eggs DIY

If you want your deviled eggs to be the star of the party, how about making them into these cute little Easter Chicks. They are rather simple to make and “cheep” too. This week you can pick up eggs at Walgreens for $1 a dozen and many stores have them even less than that. SO are you ready to get started? You will need (whole project takes about 45 minutes)

  • 3 Quart Cooking Pot with lid
  • zip lock bag or pipping bag
  • 12 eggs
  • 1/3 cup Mayo
  • 3-4 Tablespoons pickle juice
  • 1 baby carrot
  • 1 pickle
  • Salt and pepper
  • Fresh Spinach cut into shreds (to look like grass)

I have found the best way to make boiled eggs is to put 12 in the bottom of a 3 quart pan. Cover with water (have the water about 1 inch over the eggs). With the lid off bring the eggs to a boil once they have reached a FULL rolling boil, let them boil for 2 minutes. Turn the heat off, put the lid on and let them stand for 15 minutes. Once 15 minutes has passed take them out and put them in an ice bath cooling them, so you can then peel them. Once you have all 12 eggs peeled, cut a SMALL section off the wide end, this will create a flat surface so the eggs can stand up and not roll on the plate. On the narrow end cut a wider section off that will become the chicks hat (about 1/3 of the egg) Carefully pop the yolks out into a bowl. Depending on where the yolk was in the egg, part of it may be in the hat portion. If you need to cut the yolk up a bit so the egg does not break apart. Use a fork to smash the yolks into small pieces. If you do not get them small enough your middles will be rather lumpy… so get it as small as you can. Once you have the yolks broken up add 1/3 cup mayo, 3 tablespoons pickle juice, add salt and pepper to taste. If you find your mixture is still to thick you can thin it down with more pickle juice. Mix well and place in a ziplock bag or a pipping bag that you would normally use from frosting. To make the Chicks eyes cut a small pickle length wise , into 4 thin strips. Then cut those thin strips into even smaller section to create a little eye. Do the same thing to a baby carrot, but cut the 4 thin strips into a triangle shape for the chicks beak. Cut the corner off the end of your zip lock back with a pair of scissors, and fill each egg. Place the top of the egg back on at an angle so you can see the chicks face. Add the eyes and beak and you are done. I shredded some spinach to create the look of grass, and simple as that you have created some very cute little chicks. You almost feel guilty when you bite their little heads off…lol.

Hope you enjoy this simple money saving recipe!

12 Ways to Garnish Deviled Eggs

Slice eggs in half lengthwise. Pop out yolks and place them in a medium-sized mixing bowl. Mash yolks with a fork and then add mayonnaise, mustard, and salt. Mix until smooth. To achieve maximum smoothness, blitz the yolk mixture a few times with an immersion blender. If you are planning to use a pastry bag and piping tip to add the yolk mixture to the egg whites, it helps to get the yolk mixture nice and smooth.

Divide the yolk mixture evenly between the egg white halves. Garnish as desired. Serve immediately or refrigerate until ready to serve.

Note: See the Food & Friends section of The Pioneer Woman for a method for hard-boiling eggs that yields the best results!

Deviled eggs are one of my most favorite appetizers ever. A little bit old school, plus big-time delicious, I find these creamy crowd-pleasing party bites completely irresistible!

This Classic Deviled Eggs Recipe is about as basic as it gets, using just four ingredients. There are countless ways to liven up the flavor of the yolks mixture, but I&rsquom keeping that part real simple here. Instead, I&rsquom going to show you 12 Ways to Garnish the deviled eggs, to add flavor and pump up the fun factor.

Are you ready for some fun with deviled eggs?

These halved hard boiled eggs are about as perfect as it gets when hard boiling eggs. I used to get so frustrated every time I wanted to make some. The shells would come off in in teeny tiny little bits. The whites would chunk off with the shells. The yolks would be dull or even gray-green colored. Not fun at all. And so I rarely made them.

But since I tried Joanne&rsquos method, it&rsquos been nothing but a happy hard-boiled egg party around here. I&rsquom not kidding even one little bit. I&rsquove made dozens of hard-boiled eggs since trying this method, and 99% of them have looked as perfect as what you see here.

Once the hard boiled eggs have cooled and you&rsquove removed the shells, give them a little rinse under some running water to remove any little shell fragments. Dry the eggs off with a paper towel, then cut them in half. Place the pretty yellow yolks in a medium bowl along with mayo, mustard, and salt. I like to use good ol&rsquo yellow mustard, just like you&rsquod use on a hotdog. But for a deeper flavor, swap all of it or part of it for some Dijon. Black pepper is also a nice and easy addition here, if you like. Mash this all together with a fork or blitz it a few times with an immersion blender for a silky smooth texture.

Like I said before, I&rsquom keeping the filling simple here. In this post, we&rsquore going to concentrate on the garnishes. Twelve different versions, to be exact!

1 - paprika, radish, chives

The most common garnish for deviled eggs has to be a sprinkling of paprika. To go just a little further, press a thin slice of brightly colored fresh radish into the yolk mixture, and then add some finely chopped chives. You can also experiment with different kinds of paprika. While I like the bright scent and flavor of a sweet paprika, there&rsquos something so extremely awesome about smoked Spanish paprika. It&rsquos one of my favorite spices in the drawer.

Notice in this picture the small cookie scoop that I used to fill the egg whites. I&rsquoll also be showing you a few different ways to cut and fill the eggs.

2 - bacon, blue cheese, chives

Our kids don&rsquot eat deviled eggs. But luckily our friends and neighbors do. This post provided the perfect opportunity to hand off containers to every person who walked past our driveway as I finished up with my photos. And this combination that includes bacon and blue cheese was definitely a favorite.

3 - Sriracha, black sesame seeds, cilantro

I love me some spicy-sweet Sriracha. And how pretty are these deviled eggs with a sprinkling of contrasting black sesame seeds and a fresh cilantro leaf?

For these deviled eggs, I simply used a small spoon to add the yolk filling. Then I created a little indent in the top of the mixture to cradle the Sriracha.

For a recipe that incorporates the Sriracha right into the yolk filling, be sure to try these Sriracha deviled eggs with garlic toast crumb topping.

4 - smoked salmon, capers, lemon

I used a pastry bag fitted with a plain round piping tip to add the yolk mixture to the egg whites in this version. This adds a bit of a whimsical look to the deviled eggs. Plus, I just really like to use pastry bags and tips!

Smoked salmon goes so well with eggs. Add to that the briny pops of flavor from capers and the zesty brightness from the lemon peel, and these are some incredibly flavored deviled eggs.

Tip: If preparing these deviled eggs in advance, wait to add the fresh lemon peel until shortly before serving. This will ensure that the peel doesn&rsquot dry out.

5 - kalamata olives, sun-dried tomatoes, Italian parsley

We have a little bit of the Mediterranean on this plate. Just slice the kalamatas into rounds and press them into the yolk filling, along with julienned sun-dried tomatoes and fresh parsley leaves.

One trick I&rsquove learned is that a little pop of fresh green color and flavor is always your friend when creating deviled eggs. Fresh herbs are usually very easy to find, either in your store or your garden. Just incorporate an herb that fits the theme of your deviled eggs.

6 - Feta, lemon, oregano

Here&rsquos another version with flavors from the Mediterranean, so super lovely. Feta cheese is another ingredient that goes so well with eggs. Pair it with freshly grated lemon zest and a couple small leaves of fresh oregano. Be sure to check out a similar version of mine that includes sautéing the deviled eggs (oh yes!).

Tip: As with the previous variation, if preparing these deviled eggs in advance, wait to add the fresh lemon zest until shortly before serving. Otherwise, the zest will dry out.

7 - green olives, lemon, black pepper

Have you ever had a deviled egg with a slice of pimento-stuffed green olive? It&rsquos SO GOOD. Add a sprinkling of ground black pepper and some fresh lemon zest for extra beauty and flavor.

With these deviled eggs, I sliced the eggs in half, in the opposite direction as we typically see. This creates more of an upright &ldquocup&rdquo effect. To get the eggs to sit up straight, slice off a small piece from the bottom of the egg white to give it a flat surface to rest on.

8 - ham, cheddar, green onion, black pepper

Kinda like a ham & cheese, but in deviled egg form. You simply have to love it! Just cut ham and cheddar cheese into small cubes and press them into the filling. Sprinkle with chopped green onion and ground black pepper.

9 - prosciutto, Parmesan, chives, black pepper

I like to call this the &ldquofancy ham & cheese&rdquo version. A fluted piping tip was used to fill the yolk mixture into the egg whites. Then small pieces of rolled prosciutto and shavings of Parmesan were tucked into the filling. These deviled eggs get finished off with chopped fresh chives and just a pinch of ground black pepper.

10 - jalapeno, cumin, cilantro

For those of you who like a little kick on your plate, slices of fresh jalapeño are the perfect solution when it comes to deviled eggs. Just press a slice (or two or three!) into the filling, and then sprinkle with ground cumin and chopped fresh cilantro.

11 - sour cream & onion potato chips, chives, black pepper

Sour cream & onion flavored potato chips have been a favorite snack of mine since I was a kid. If you feel the same way, treat yourself by adding some of these crunchy, salty chips to your next batch of deviled eggs. You can either press in larger pieces like I did here, or crumble them a bit more and sprinkle the pieces over the top. Finish with chopped fresh chives and ground black pepper.

Tip: If preparing these deviled eggs in advance, wait to add the potato chips until shortly before serving so you don&rsquot end up with soggy chips.

Bonus tip: Another great potato chip to try on deviled eggs is barbecue flavored. The sweet smokiness is wonderful!

12 - tomato, ripe black olive, green onion, cilantro, taco seasoning

This little taco-inspired ensemble is one of my favorites. It&rsquos colorful and fresh and super delicious. Just quarter some grape tomatoes and press a piece into the yolk filling along with a slice of ripe black olive. Sprinkle with thinly sliced green onions, minced cilantro, and your favorite taco seasoning. Yum, yum, yum!

I don&rsquot know about you, but this post has inspired me to think about deviled eggs in a whole new creative way. Our upcoming Easter celebration and summer backyard parties promise to offer tasty, eye-catching combinations of flavors with deviled eggs. It&rsquos going to be so much delicious fun!

Please let me know&mdashwhat are your favorite ways to garnish deviled eggs?

What recipes do you like that use a lot of eggs.

we're pretty big fans of breakfast burritos at our house. Ham bacon or sausage some sauteed bellpeppers, onions plenty of cheese and you got some good eats. uses a dozen eggs easy. like taking them to work also a while back i brought 4 dozen eggs someone else brought cheese another a coffee cake we were all full and had a fun day at work


In the Brooder


In the Brooder

This is my very favorite Brown Family Quiche recipe! You'll want to double it if your feeding more than 4 people. You won't be sorry you made it, it is just about the best thing on earth! I've listed the ingredients but For directions click here

1 1/2 Cups flour
8 Tablespoons cold, butter, cut into small pieces
1 teaspoon salt
2 Tablespoons ice water

1/2 cup sliced shallots
1/2 pound chopped bacon (pieces about the size of a dime)
Freshly ground pepper
2 eggs
2 yolks
1/2 cup heavy cream
1/2 cup milk
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes
1 Cup grated Gruyere cheese
1/4 Cup fresh basil
2 Tablespoons of grated Parmesan cheese

Why stop at dyeing Easter eggs? Make these delicious treats with your kids for a fun Easter activity.

Why stop at dyeing Easter eggs? Make these delicious treats with your kids for a fun Easter activity.

Craft little whiskered rabbits from pita bread, peanut butter, pretzels, and marshmallow. These tasty treats will have your kids hopping like Easter bunnies to the lunch table!

Chocolate Easter Eggs Recipe

Kids can get creative designing new flavors for these cream cheese and chocolate eggs, and then hiding them for an egg hunt (though be careful to keep them away from the radiators!). Add peanut butter, coconut, chocolate chips, dried fruit, almond extract, or other mix-ins for flair.

Your kids will love helping you make the cookie sunflowers, and plucking hidden chocolate or candy eggs from the Oreo-cookie “dirt” of the flower box!

Melt some chocolate chips over some crispy Lo Mein noodles and presto – you have nests! Add peanut M&Ms as Easter eggs.

Chick Deviled Eggs Recipe

Enlist your child’s help to make these devilled eggs that look like little hatching chicks. They’re easy, healthy, and fun!

Easter Basket Cupcakes Recipe

This simple recipe tells you how to turn your ordinary cupcakes into mini Easter baskets, with the help of coconut, green food coloring, and Twizzler handles.

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Hatching Easter chick devilled eggs recipe - Recipes

Brownielocks and The 3 Bears

To have "egg on your face"

is a very old saying.
What does it mean? It means to be embarrassed because
you were caught doing or saying something in which you have no excuse or alibi to get your way out of it or blame it on someone else. In other words, Yup, you did it!

also an expression meaning to do something that had a result of either being a total embarrassment to you or did not turn out how you meant it to be for someone else.

"To put all your eggs in one basket"

means to rely totally on one person or situation as your security.

To have a big "goose egg" means

to have zero in your score or have a situation have absolutely no outcome.

To have a "nest egg" for retirement years means

to have some money in your savings or a 401K plan.

To "walk on egg shells" means

that you are having to deal with someone or a situation in a sensitive manner.

And in the old days to be an "egghead" mean

to be brainy or intellectual.
Today they just call that person a geek or nerd.

To want " egg in your beer" means

to feel that you are entitled to some special treatment or advantage.

To have "scrambled eggs for brains" means

to be a scatterbrain, can't think straight or organize.

.To be a "hardboiled egg" means

To be a "rotten egg" means

you are disliked by a group because of some bad action you have done (i.e. lying, cheating, stealing)

that something is bad but, to be polite, you say that it's not bad. Or, if you're too afraid to be truthful of it's badness, you just say it's OK.

To "egg someone on" means

that you keep pestering them, or emotionally pushing them to do something. In some cases it also means to keep annoying someone in some way until they get mad. So, it can be a from of encouragement, teasing or actually annoying someone.

There aren't exactly (or is that egg-actly?) too many quotes about eggs. But here are some we found in a book of quotes.

"A hen is only an egg's way of making another egg."
Samuel Butler

'An egg today is better than a hen tomorrow.'
Benjamin Franklin

"All the goodness of a good egg cannot make up for the badness of a bad one."
Charles A. Dana

"There is always a best way of doing everything if it be to boil an egg."
Ralph Emerson

""It is very hard to shave an egg."
George Herbers

Love and eggs are best when they are fresh.'
Russian Proverb

'A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked.'
Bernard Meltzer

"Omelets are not made without breaking eggs."

'You CAN make an omelet without breaking eggs. It's just a really bad omelet.'
Steven Colbert

'This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them.'
Gracie Allen

"Put all your eggs in one basket, and ---watch the basket."
Mark Twain

Although I can not lay an egg, I am a very good judge of omelets.'
George Bernard Shaw

'An egg is always an adventure the next one may be different.'
Oscar Wilde

'I've decided life is too fragile to finish a book I dislike just because it cost $16.95 and everyone else loved it. Or eat a fried egg with a broken yolk (which I hate) when the dog would leap over the St. Louis arch for it.'
Erma Bombeck

We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?'
S. Parkes Cadman

Watch the video: Πασχαλινά αυγά με κηρομπογιές (August 2022).