Easter Crafts
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Make a CommentMore Real Egg Easter Crafts:
Ribbon Eggs
Blow Out Hollow Eggs
Splattered Speckle Eggs
Tie Dyed Eggs
Natural Dyed Eggs
Window Surprise Eggs
Devilled Easter Egg Chicks
by Jane Lake
Hard boiled devilled eggs are all dressed up as hatching Easter chicks in this easy Easter egg recipe, which makes a wonderful addition to your Easter luncheon table.
You Will Need:
tiny amounts of carrot, raisins, olives or other edible tidbits to make a beak and eyes
optional: salt, pepper and paprika to taste; food coloring and water if you wish to color the outside egg shape of the chicks
6 hard boiled eggs
1½ tablespoons mayonnaise
1½ teaspoons sweet relish or hotdog relish
Devilled Egg Easter Chicks
Instructions:
1. Place half a dozen eggs in a saucepan of cold water and bring to a boil. Simmer for about 15 minutes. Drain and immediately rinse eggs with cold water. Tap shells with a spoon to crack the shells. Peel the eggs carefully to preserve the egg shape.
2. Optional Colouring: in a small bowl, mix 1/2 cup water and food coloring. Immerse peeled eggs, one at a time, into dye mixture for a few seconds or until desired color is reached. Dry each egg with a paper towel.
3. If you wish the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You can omit this step if you plan to nestle the chicks in an Easter basket full of Easter grass, or in egg cups or other stands.
4. With a small sharp knife, cut off the top of each egg about one third of the way down. Our example is cut with a jagged cracked-egg edge, but it is easier to cut straight across. Carefully separate the top and bottom parts of the egg and remove the yolks.
4. Place the yolks in a small bowl, add mayonnaise, relish and any desired condiments. Mash together with a fork until well mixed.
5. With a small spoon, refill the larger bottom section of each egg with the devilled yolk mixture; mound the top of the filling and cap with the top egg portions.
6. To each egg, add a tiny triangle of carrot as the chick's beak, and small snippets of raisins or olives as the chick's eyes. Chill each devilled egg chick in the refrigerator for at least 30 minutes before serving.
hi i love this page i made like 5 of the chicks hope you make more thanks
Hahaha, it's Easter and I'm 12, so I decided to make one of these for my mom, and she loved it! It' so cute!! I used jagged edges on the white of the egg, used bits of raisins for eyes, and a triangular piece of carrot for the beak. It looks just like the picture on this site!!
This was so cute. I made them today for Easter lunch at my grandma's tomorrow. At first it took me a few times to get the hang of it. I even cut my one edges on the egg with a knife. I used Olives for eyes and diced pimientos for the nose. They are really cute. I have sent pics out to all my family and friends and they love them.
Happy Easter.
What a cute idea! My son is grown, and no grandchildren in the foreseeable future, but I think I'll try these soon to see how difficult they are to make. (No time like the present to start preparing for the pitter patter of little feet again!) I'm thinking of the part about cutting off the top, as in the picture shown. I might flub up on that, but the design is so cute, it wouldn't be the same without the jagged edge look. I'm also not so sure about dying the peeled egg - I think it's pretty cute as it is, the plain white, but I guess they could be awfully cute dyed, as well!
It would probably be cute serving them up on a bed of shredded greens (more like spinach, for color, as opposed to iceberg lettuce which is such a pale color).
