Despite the unwritten rule that on is not to serve deviled eggs (or wear white shoes) before Easter, our family is happy to eat them any time of year – including when my aunt brought them to our New Year’s Eve Party. But I do love to change-up the classic onion, mayo, mustard recipe. While on Punchfork looking for some deviled eggs inspiration, I got sidetracked by these cute egg chicks. With an extra package of egg dye in the pantry and a couple kids dying (pun intended!) to dye eggs early, I wondered how Easter Deviled Egg Chicks might turn out.
First we tried covering the entire hardboiled egg with tiny cracks and letting it set in the egg dye for over 15 minutes. Despite the incredible patience of my 4 year old, the long dye soak did not transfer to the cooked egg white. So we just peeled all the eggs and gave them a quick 1-2 minute soak in the dye colors for beautiful pastel colors!
For the filling, I was in the mood for something Asian so I came up with this filling using sesame seeds, chives from the garden and water chestnuts which had been sitting unused in the pantry. The kids and I were thrilled with the results!
Easter Deviled Egg Chicks
- Yield: 6 eggs 1x
- 6 large hardboiled eggs, peeled and dyed for 1 minute
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard or 1/2 teaspoon Chinese mustard
- 2 teaspoons low sodium soy sauce
- freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1/4 cup Greek plain fat-free yogurt (I used Chobani)
- 2 tablespoons finely chopped water chestnuts
- 2 tablespoons finely chopped chives (or green onions)
- 1 teaspoon toasted sesame seeds
- 1 baby carrot, cut into 6 small triangles
- 6 black olives, sliced thinly
- Cut the top third of each egg white off making a jagged line. Remove yolks and mash with a fork. Combine yolks with lemon juice, mustard, soy sauce, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add water chestnuts, chives and sesame seeds; stir gently.
- To assemble egg chicks, place the yolk mixture in a zip-top bag and cut a whole in one end to make a piping bag. Squeeze the yolk mixture into the ‘bottom’ egg white, top with the remaining egg white top – leaving room for the chick “face.” Place the olive “eyes” and carrot “beak” into the yolk mixture.