Cute Little Egg Chicks
Transform your next gathering into an unforgettable feast with these adorable "Cute Little Egg Chicks." Perfect for Easter, baby showers, or any festive occasion, this whimsical recipe transforms simple hard-boiled eggs into charming little chicks that are almost too cute to eat! The creamy, flavor-packed yolk filling, made with mayonnaise, yellow mustard, and a touch of seasoning, is piped back into meticulously carved egg whites to create their round, plump bodies. Topped with playful "caps," carrot "beaks," olive "eyes," and slivered carrot "feet," these egg chicks are as delightful to look at as they are to devour. Ready in just over 30 minutes and serving six, this fun and creative appetizer is a guaranteed crowd-pleaser for kids and adults alike. Serve chilled for a refreshing bite, and watch your guests swoon over this egg-cellent centerpiece idea!
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Ingredients
- 6 pieces Large eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon Yellow mustard
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 pieces Carrot
- 2 pieces Black olives
Directions
Step 1
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then lower the heat and let them simmer for 12 minutes.
Step 2
Once cooked, transfer the eggs to a bowl of ice water and let them cool for 5 minutes to make peeling easier.
Step 3
Peel the shells off the eggs gently to avoid damaging them.
Step 4
Using a sharp knife, slice off the top third of each egg horizontally. Carefully scoop out the yolks into a bowl, keeping the egg whites intact.
Step 5
Mash the yolks with a fork, then mix in the mayonnaise, yellow mustard, salt, and black pepper until smooth and creamy.
Step 6
Using a small spoon or piping bag, fill the hollowed egg whites with the yolk mixture, slightly overstuffing to create a rounded top.
Step 7
Use the cut-off top pieces of the egg whites as 'caps' for the chicks and place them gently over the yolk mixture, tilting them slightly if needed.
Step 8
Cut small triangular 'beaks' from the carrot and gently press them into the yolk mixture on each chick's face.
Step 9
Slice small 'eyes' from the black olives and press two onto each chick above the beak.
Step 10
Cut remaining carrot into small thin slivers for 'feet' and arrange two pieces underneath each egg chick as feet decorations.
Step 11
Serve immediately or cover lightly and refrigerate until ready to serve.
Nutrition Facts
| Serving size | (372.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 659.8 |
| Total Fat 52.7g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1146mg | 0% |
| Sodium 1182.3mg | 0% |
| Total Carbohydrate 15.6g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 1.2g | |
| Protein 36.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 186.2mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 504.2mg | 0% |
Source of Calories