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Deviled Easter Eggs on Parade

Peter Cottontail is on his way! Easter is right around the corner and that means Easter eggs! We do a family Easter egg hunt at my brother-in-law’s house each year. And I love filling plastic Easter eggs with goodies to put in W’s Easter basket. It’s just one of those traditions that I really enjoy.

But another thing I really love about Easter is all of the cute food and decorations! I love bright spring colors and I love bunnies and chicks. Sounds like Easter is a great holiday for me, doesn’t it? I also love eggs, especially deviled eggs. My mother-in-law always makes them for our family get-togethers but I might have to take a turn this year. I want to try these Deviled Egg Chicks by Krista from Everyday Mom’s Meals.

They are adorable and delicious! How perfect!

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Deviled Easter Eggs on Parade

Shopping List

• 12 hard-boiled eggs
• 1/2 c. mayo (adjust to taste)
• 4-6 TBS yellow mustard (adjust to taste)
• 24 small raisin pieces, rolled into balls (about 8 raisins)
• 36 small carrot triangles
• Salt/pepper to taste

In the Kitchen

1. In a large pot, cover eggs with cold water. Bring to a boil and cook 13 minutes. Immediately remove from heat and rinse with cold water. Allow to cool in fridge for 24 hours for easy peeling.
2. When ready to prepare, cut top of egg off about 1/2-inch down. On bottom half of egg, cut a small portion off very bottom to make it flat for easy sitting.
3. Carefully scoop out yolk from both sides. I used an iced tea spoon to do this because it had a narrow tip. If you have a baby spoon, that would work well too.
4. Place 12 bottom halves on your serving tray.
5. In a bowl, combine egg yolk, mayo, mustard, salt and pepper. Mix with a fork, leaving some lumps. Carefully spoon even amounts into each of the 12 “bottoms” and top with other piece of egg.
6. Peel and slice a medium carrot into slices. Using a paring knife with a sharp point, cut out small triangles. Next to each bottom half, place 2 small carrot pieces for feet.
7. Place 2 raisin pieces and 1 carrot piece into the yolk portion of each egg, creating eyes and a beak, pushing lightly to adhere.
8. Chill until serving.

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NOTE: Unlike regular deviled eggs when you get double the amount of eggs, remember you will only get 1 chick per egg. So if you make a dozen, you have a dozen to serve, not 24.

Do you have a special recipe that you always make for Easter dinner?

Check out all of my Easter ideas!

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