Deviled eggs get a spring time update with adorable “hatching chick” eggs. Sure to liven up any spring time feast, these little guys don’t take hardly any extra effort to make than the classic deviled egg. If you don’t have a piping bag, you can use a zip-loc bag and cut the corner off. I used black mustard seeds for the eyes but if you don’t have those you can use either peppercorns, or you can cut small bits of pickles off to make the eyes.
Hatching Deviled Eggs
- 6 hard-boiled eggs, peeled
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- salt and pepper to taste
- dash hot sauce
- 1 peeled carrot or baby carrot
- Gently slice off a tiny piece of the bottom of the egg so that it can stand upright. Working from the top down cut the top of the egg off at about 1/3 of the way down. This will be the cap.
- Carefully scoop out the yolks and add them to the mayo, brine, salt, pepper, and hot sauce. Mash well with a fork until smooth. Taste for proper seasonings and place in piping or zip-loc bag.
- Pipe the filling into the egg cavity and make sure to make it overflow somewhat slightly. This gives the chicks their puffy look. Cap with the top portion of the egg.
- Using tweezers give the chicks their eyes.
- Trim the carrot to create feet and beaks and add to the little birdies. Present on a bed of greens if so desired.