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Deviled Egg Chicks

Take a deviled egg and turn it into one of these adorable chicks!

deviled egg chicks Mommysmemorandum.com

For every two chicks you will need:

2 hard boiled eggs

Mayonnaise to taste

salt to taste

mustard to taste (optional)

1 Tablespoon reconstituted instant potato flakes or mashed potato

2 carrot rounds, thinly sliced and cut into a diamond shape, for each beak

4 dark brown jimmies, raisins, capers, or cloves for eyes

Chinese noodles or shredded cabbage, for nest

Deviled Egg Chicks

Instructions:

Place eggs in a pot, add 2 tablespoons of salt and cover with water. Over medium-high heat, bring to a boil, then remove from heat and let stand for 10 minutes. Remove eggs from pot.

Peel and Rinse eggs.

Slice across the middle to cut each egg in half. Scoop out the yolks and place them in a small bowl; set aside.

Slice off a small piece from the bottom of both large halves so they will stand up straight. Use kitchen shears or a sharp knife to make a zig-zag pattern on the egg whites, if desired.

With a melon baller (or spoon), scoop the mixture back into each white egg bottom, forming the chick’s head. Add the beaks and eyes and serve in a nest of cabbage or Chinese noodles

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

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