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- 6 large eggs - 1/4 cup mayonnaise - 1 teaspoon Dijon mustard

Deviled Egg Chicks recipe

Surprise your guests with adorable Deviled Egg Chicks! This fun twist on a classic recipe turns ordinary eggs into charming little chicks, making them perfect for any occasion. With simple ingredients and easy step-by-step instructions, you’ll create a delightful and tasty treat that everyone will love. Get creative with decorations and flavors to personalize your eggs. Click through for the full recipe and impress your family and friends today!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon vinegar (white or apple cider)

Salt and pepper to taste

1/2 teaspoon paprika (plus extra for garnish)

12 black olives (for eyes)

Fresh chives or parsley for garnish (optional)

Instructions
 

Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let them sit for 12 minutes.

    Cool and peel: After 12 minutes, transfer the eggs to an ice bath (bowl of cold water) for about 5-10 minutes. Peel the eggs gently under running water to ensure smooth shells.

      Prepare the filling: Slice each egg in half lengthwise and remove the yolks into a mixing bowl. Place the egg whites on a serving platter.

        Make the deviled mixture: Mash the yolks with a fork and add the mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy.

          Fill the egg whites: Use a spoon or a piping bag to fill each egg white half with the yolk mixture. Aim for a slight mound for a cute chick effect.

            Create the chick features: Carefully cut the black olives in half to make eyes, and place two halves on top of each egg for the eyes. For the beak, you can cut small triangles out of the olives or use pieces of carrot.

              Add finishing touches: If desired, sprinkle a bit more paprika on top for added color. You can also garnish with finely chopped chives or parsley around the base of the eggs for a fresh touch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves