Best Cute Little Egg Chicks Recipes

DEVILED EGG CHICKS

Steps:

• Peel and wash the eggs. Use a v shaped tool, like a straw cut down the middle and folded, to cut a jagged top off of each egg.
• Cut a flat bottom on each egg. Cut off the smallest amount of egg white to make a flat surface.
• Carefully remove the yolks and put them into a bowl or food processor.
• Add the remaining ingredients and stir or process until smooth. This can be as smooth or lumpy as you prefer.
• Scoop or pipe the filling back into the eggs, piling it up as high as needed to make a face on each egg. Put the tops back on the eggs, making sure there's room for a face.
• Add the eyes and beak.

CUTE LITTLE EGG CHICKS

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat.
• Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork.
• Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms, replace tops.
• Cut olives into slcies for eyes. Cut 12 small triangles from the red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

EASTER CHICK DEVILED EGGS

Steps:

• Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
• 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 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.'
• Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
• Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

CUTE DEVILED EGGS CHICKS FOR EASTER

Steps:

• De-shell the eggs and cut the top 1/4 off each egg making sure to save the top (it's the head topper!). Then, cut a very small sliver of egg off from the bottom so that it's able to stand upright
• Note: I've found that it's much easier if you use the thick part of the egg for the topper and the thinner part for standing. Basically, this is the opposite of how they would sit in an egg carton. However, this makes it easier to scoop out the yolk without breaking the egg.
• Very carefully, use a small spoon (I use a baby spoon and paring knife) to scoop out the yolk from the egg being extra careful not to break the egg. Once all yolks have been scooped into a bowl add in the dry mustard, sundried tomatoes, yogurt, mayonnaise and salt and pepper. Mix well.
• Place the mixture in the fridge to chill.
• Prepare the carrots. Peel the carrots as usual.. Then, use the julienne peeler to strip the carrot into thin stems and cut them so they're roughly 3/4 inch long. You need 42 small pieces (36 for the feet and 6 for the noses).
• In each egg, poke in six carrots towards the bottom to mimic "feet" on chickens. Do this for all the eggs, gently placing them on your serving tray when finished. Fill a piping bag with the egg mixture and carefully pipe the mixture back into each of the eggs making sure it comes up about half an inch over the top. Careful not to fill the eggs too much so they explode.
• Take the tops of the eggs and carefully place them on top of the yolk mixture at an angle leaving room for a "face". Next, take the tweezers and place the peppercorns in for eyes and the triangle carrots in for the nose.
• That's it! Chill in the fridge until ready to serve.

CHICKS-ON-THE-RANCH DEVILED EGGS

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.