Deviled Egg Chicks

Deviled Egg Chicks!

I’ve made deviled eggs before, and they tasted really good, but they were ugly.  I had some deviled eggs at a friends house and they were perfectly smooth and looked awesome!  I asked them what their secret was and they told me it was all about the preparation. I was only mixing up the egg yolks by hand and they were using a whisk on your immersion blender.  Also, for really awesome filling, they recommended using a piping bag. So, since this past weekend was Easter, I decided to try it out and make some Deviled Egg Chicks!

Deviled Egg ChicksIt was a bit harder than it looked on Pinterest but I think they turned out decently!

Boiling EggsStart by putting the eggs in water in a pan.  Then bring to a boil and boil for 15 minutes.

Shocking EggsAfter you finish boiling them, you need to shock them with cold water. I’m too lazy to make an ice bath so I just run cold water over them.

Cracking egg shellPeeling the eggs should be easy.  If not, they were probably cooked badly or you lack the gene required to peel eggs 🙂  Start by cracking it all over.  I normally do this on the side of the pan or the side of the sink.

Peeling EggsThen, roll the egg back and forth in your hands.  If it doesn’t just crack and fall off, start at the fat end and start peeling.  Keep in mind there is the shell, then the meniscus.  You have to get under this meniscus in order to peel the egg.  Well, you can peel it otherwise but it sucks.  If you often have problems, your probably peeling over the meniscus instead of under it.

Peeled EggsHere’s the peeled eggs.

Split EggCut them in half!  Normally I cut them longways but for this recipe we’re going to cut them shortways as shown.

Split EggsExtract all of the yolks from the eggs.

Crushed YolksPlace the yolks in a bowl and fork them until they look like this.

Liquid for Egg YolksAdd your ingredients.  Another thing that my friends with awesome eggs told me is to add mustard and some hot sauce, so I did!

Whipped Egg YolksThe next key to awesome eggs is to use the whisk on your immersion blender to blend the yolks.

Piping BagAlso, to get those awesome looking eggs, the professional chefs use a piping bag filled with the yolk mixture. This allows you to put a pattern on it and precisely apply the filling.

Preparing EggsTo make the “Egg Chicks” we need to make some mods to the egg whites.  First, on the deeper part of the egg, we need to slice the bottom off of the egg.  This will allow it to stand up on its own.  On the less deep side, we need to cut out the middle to make the top of the head.

Filled EggNow, pipe in some filling.  You want to put more on the front than the back.

Deviled Egg ChicksFinally, cut up some carrot for the nose and some chopped black olives for the eyes and you’re all set!

Deviled Egg Chicks with Leg of Lamb and Jicama DuchessI served the eggs as part of Easter weekend along with some Boneless Lamb Roast and Jicama Duchess Potatoes!

Deviled Egg Chicks!
Nutrition Information
  • Serves: 10
  • Serving size: 1 Egg
  • Calories: 110
  • Fat: 9
  • Carbohydrates: 0.4
  • Fiber: 0
  • Protein: 6
Prep time: 
Cook time: 
Total time: 
  • 10 Eggs
  • 4 Tbsp Mayo
  • 1 Tbsp Dijon Mustard
  • Dash of Hot Sauce
  • Carrot Slivers
  • Olive Slivers
  1. Place the eggs in a pan covered with water and boil
  2. Once boiling, continue to boil for 15 minutes
  3. Shock the eggs with cold water, then peel
  4. Slice in half and separate out egg yolks
  5. In a bowl, combine the egg yolks, mayo, mustard and hot sauce
  6. Whisk until smooth
  7. Cut the bottoms off of half the egg halves and the middle out of the rest
  8. Pipe in the yolk mixture onto the bottoms, making sure to add more to the front
  9. Top with the rest of the egg and add a carrot and two olive slices for the nose and eyes


Show / Hide Comments (3 Comments)