Easter Deviled Egg Chicks

These adorable deviled egg chicks are the perfect festive addition to your Easter table, combining whimsy with delicious flavor. The creamy, tangy filling paired with the playful presentation makes these a hit with both kids and adults alike.

Ingredients

• 6 eggs (large)
• 3 tablespoon mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 12 carrot triangles (small, for beaks)
• 24 black olive pieces (small, for eyes)
• fresh dill sprigs (optional, for garnish)

Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
2. Transfer eggs to an ice bath and cool completely, about 5 minutes. Peel eggs carefully.
3. Cut a small slice off the bottom of each egg so they stand upright. Then cut off the top third of each egg.
4. Carefully remove the yolks from both the bottom and top pieces. Place all yolks in a bowl.
5. Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
6. Transfer the yolk mixture to a piping bag or a zip-top bag with a corner snipped off.
7. Pipe the filling into the bottom egg whites, mounding it slightly higher than the edge to create the 'chick's body'.
8. Place the top third of the white at an angle on the filling to look like a hatching chick.
9. Add two small black olive pieces for eyes and a small carrot triangle for a beak.
10. Arrange on a serving platter and garnish with dill sprigs if desired. Refrigerate until ready to serve.

Notes