Despite the unwritten rule that you’re is not supposed to serve deviled eggs (or wear white shoes) before Easter, our family is happy to eat them any time of year. But I do love to change-up the classic onion, mayo, mustard recipe. And for Easter, our deviled eggs are turned into Easter Deviled Egg Chicks.
First, we tried making tiny cracks throughout the shell and letting the egg dye seep in for over 15 minutes. Despite the incredible patience of my 4 year old, the long dye soak did not transfer onto 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! (Yes, Easter egg dyes are food-safe!)Print
Easter Deviled Egg Chicks
Make these easy Easter Egg Chicks with our classic deviled egg recipe – with one SECRET ingredient added to make these deviled eggs the BEST.
- Yield: 6 eggs 1x
- 6 large hardboiled eggs, peeled and dyed for 1 minute
- 1 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- 2 teaspoons low sodium soy sauce
- freshly ground black pepper
- 1/4 cup Greek plain yogurt
- 2 tablespoons finely chopped chives (or green onions)
- 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. Stir in yogurt. Add chives; 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.