A fun and festive twist on deviled eggs, perfect for Easter or any spring gathering.
Place the eggs in a saucepan and cover with cold water.
Ensure the water covers the eggs completely for even cooking.
Bring the water to a gentle boil over medium heat, stirring occasionally.
Stirring helps center the yolks for a better presentation.
Turn off the heat, cover the saucepan, and let the eggs sit for 12 minutes.
This method ensures perfectly cooked yolks without overcooking.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
Cooling quickly stops the cooking process and makes peeling easier.
Peel the eggs carefully and rinse under cold water to remove any shell fragments.
Gently tap the eggs on a hard surface to crack the shell before peeling.
Cut a small slice off the bottom of each egg to help them stand upright.
This step ensures the eggs are stable for filling and decorating.
Cut the top third of each egg in a zig-zag pattern and remove the tops.
Use a sharp knife for clean cuts and a neat presentation.
Scoop out the yolks into a mixing bowl and mash them with a fork.
Mash the yolks until smooth for a creamy filling.
Mix the mashed yolks with mayonnaise, mustard, salt, and pepper until smooth.
Taste the mixture and adjust seasoning if needed.
Fill the bottom egg whites with the yolk mixture, slightly overfilling them.
Use a piping bag for a more decorative filling.
Place the egg tops back on, slightly tilted, to resemble chick hats.
Position the tops carefully to avoid damaging the filling.
Decorate with olive slices for eyes and red bell pepper triangles for beaks.
Press the decorations gently into the filling to secure them.
Serve the Easter Egg Chicks on a platter and enjoy!
Arrange the chicks on a bed of lettuce for a festive touch.
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