I know it's only February, but I am SO ready for spring. Matilda asked for deviled eggs for a snack this week and I wanted to make her something cute and springy. Originally I was going to make little bunny eggs but these chicks are so much easier and I didn't have a ton of time. If I would've had black olives I would have used those for the eyes, but peppercorns worked just fine (just make sure you don't actually eat the peppercorns). I made these for after school snacks, but this would be a fun appetizer to bring to Easter brunch.
- 12 eggs, hard boiled
- 1/4 cup plain unsweetened Greek yogurt (or mayonnaise)
- 1 tsp Dijon mustard
- 1 TBSP dill relish
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp dried parsley
- dash of lemon juice or white vinegar
- 24 peppercorns for the eyes (could use black olives)
- 1 carrot for feet/nose
- Boil the eggs
- While the eggs are boiling, combine greek yogurt, mustard, relish, paprika, salt, parsley, and lemon juice in a bowl. Refrigerate for the next step.
- Wash & peel 1 carrot and cut into 12 rounds. Cut each round in half (these are the 24 chick feet). Next cut two triangles from the straight side of the half-round. Save the triangle cuts for the noses.
- Once the eggs have cooked and cooled, peel and discard the shells. Cut each egg open just above the center. The cooked yolk should just fall right out. Place the yolk into the greek yogurt mixture. Repeat this step until all the yolks are out.
- Use an electric mixer to whip the yolks together with the greek yogurt mixture. Scoop this filling back into the eggs and put the top of the eggs back on (a little of the filling should be showing).
- Place two peppercorns or olives for the eyes and one small carrot triangle for the nose. Nestle the egg in between the two carrot feet for balance. They are assembled & ready to eat!