Easter Chick Deviled Eggs
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- Generous pinch of salt
- Freshly ground black pepper
- 2 carrots
- Fresh dill
- Boil the eggs—Add eggs to saucepan in a single layer. Cover with cold water at least an inch above eggs and bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Rinse under cold water continuously for 1 minute or in an ice bath until cool.
- Prep the decor—Cut carrots into “L” shapes for legs and small triangles for beaks.
- Prep the eggs—Crack eggs and peel under cool running water. Pat dry with paper towels. Carefully slice eggs in a zig zag pattern across the middle. Separate eggs and place yolks in a small bowl.
- Make the filling—Mash yolks with a fork until crumbled. Add mayo, mustard, vinegar, salt, and pepper and stir well to combine evenly.
- Assemble the chicks—Cut small slits in the bottom half of eggs and insert legs. Add a scoop of the filling and top with the other egg white half. Add beaks, along with peppercorns for eyes and top with a sprig of fresh dill. Refrigerate until ready to serve.
The fresher the eggs, the harder they are to peel. Be sure to stock up on eggs a week or two before you plan to boil them.
Eggs stay good long past their expiration date—test for freshness by placing egg (in shell) in a bowl of cold water. If it sinks, use it, and if it floats, toss it out.