There’s really not any middle ground when it comes to deviled eggs. Most people either love them or hate them. But there’s nothing but love for these super cute chick deviled eggs. They will bring personality to your Easter table and are sure to please even the most skeptical little ones.
Chick Deviled Eggs are Just Like Regular Deviled Eggs, but Cuter!
Mixing up the deviled egg filling is no different than usual. If you have your favorite recipe, it will work with these chicks. The difference comes in the way you cut the egg in half, and the extra bits of food you use to make a cute little chick face. I used triangular pieces of carrot for the beak and small bits of black olive for the eyes. Cutting is done with a small, sharp knife, just zig-zagging in a “w” pattern all the way around the white of the egg, just a little ways above center.
4-4-4 Pressure Cook Method for Boiling Eggs
Boiling eggs seems simple enough, but it can be tricky to get the eggs done just right. Altitude, your stove type, and how fresh your eggs are all make a difference. Additionally, once they’re boiled, it can sometimes be a real pain to peel the eggs without destroying their appearance.
When I got an electric pressure cooker, my first thrill was how amazingly eggs peel. They practically fall right out of the shell! If you haven’t used your Instant Pot or other pressure cooker for boiling eggs, do it right now:
- Pour one cup of water and place trivet into your Instant Pot.
- Gently arrange 6-10 eggs on top of the trivet.
- Put on lid, and set for pressure cook for 4 minutes.
- When the beeping sounds that four minutes of pressure has been achieved, do not release the pressure.
- Turn off the pressure cooker and set your kitchen timer for another 4 minutes of natural pressure release.
- Prepare a large bowl with water and ice.
- When the four minutes of natural release is up, flip the valve to finish releasing pressure, remove the pressure cooker lid, and use tongs to move the eggs into the ice bath you have prepared.
- Set timer for 4 minutes one final time.
- When that time is up, remove the eggs from the ice bath and store them in a sealed container or their egg carton until you are ready to use them.
Prepare to be truly amazed at how easily eggs peel using this method! If you are in a low altitude, you may find that a 5-5-5 timing suits your needs better.
Deviled Eggs: Chick Edition!
- 8 eggs boiled
- 2 T mayonnaise
- 1 T yellow mustard
- 1 t sugar
- 1 t cider vinegar
- 1/2 t paprika
- 1/4 t salt
- Peel boiled eggs, rinse, and dry.
- Using a small, sharp knife, carefully make "w" shaped incisions all the way around the upper third of a vertically positioned egg.
- Remove yolks into a small mixing bowl.
- Add to yolks: mayo, mustard, sugar, vinegar, paprika, and salt. Mash and stir to thoroughly combine until creamy.
- Using a pastry bag or spoon, pipe or dollop a generous amount of the yolk mixture into the large bottom of each egg white.
- Place smaller piece of egg white on top and make a chick face with tiny cuts of carrot for the beak and olive for the eyes.
- Carefully cut a small straight edge off the bottom so the eggs will sit upright, or place them into a deviled egg serving tray with wells to hold them in place.
- Serve with a smile!