Peepin’ Chickies Deviled Eggs: A Whimsical Twist on a Classic Favorite
These Peepin’ Chickies Deviled Eggs are almost too cute to eat! With a creamy, tangy yolk filling and playful chick-like decorations, they make the perfect Easter brunch centerpiece. Fun to make and even more fun to eat, these adorable deviled eggs will delight both kids and adults!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Ingredients
12 hard-boiled eggs (cooled and peeled), 2 teaspoons Dijon mustard, 4 drops hot sauce, 2 tablespoons white vinegar, ¼ teaspoon fine sea salt, ½ cup mayonnaise, ¼ teaspoon white pepper, 3 black olives (for eyes), 1 small carrot (for beaks).
Instructions
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Prepare the Eggs – Place eggs on their sides and cut a thin slice off the bottom to create a stable base. Make another cut ¾ of the way up to remove the “lid.” Repeat with all eggs.
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Make the Filling – Gently remove the yolks and mash them into fine crumbs. In a bowl, mix yolks with Dijon mustard, hot sauce, and vinegar to form a paste. Stir in mayonnaise, salt, and white pepper until smooth.
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Assemble the Chicks – Transfer the yolk mixture to a piping bag or zip-top bag with the corner snipped. Pipe the filling generously into each egg, slightly overflowing to resemble a chick’s body. Place the egg “lid” on top.
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Decorate – Cut black olives into small pieces for eyes. Slice the carrot into thin triangles for beaks. Use tweezers or a toothpick to place the olive eyes and carrot beaks onto each chick’s face.
Notes
- Best served fresh but can be made a few hours ahead and refrigerated.
- To make peeling easier, use older eggs and cool them in an ice bath after boiling.
- For extra flair, add a tiny sprig of parsley on top as “feathers.”