Easter chick deviled eggs are the cutest eggs recipe that you could make for the Easter Holidays. They are still eggs, but with a creative twist. These deviled eggs look fabulous and I guarantee you people will talk about them for a long time (just like with the carrot croissants, which I posted a couple of days ago).
Deviled eggs are one of the most traditional Easter recipes. Now that I think about it, I don’t remember we ever made them back at home. Hmmm, maybe we were not such a traditional family. He he he. These eggs are fun and easy to make, so why not turn them into lovely chicks. It’s a perfect idea for the Easter Holidays.
But what is a deviled egg? Imagine a hard-boiled egg cut in half and filled with an egg yolk mixture. Yes, you take the egg yolk out, mix it with different ingredients and put it back in. So simple and quick that anyone can do it. The name “deviled eggs” comes from the fact that the egg yolk mixture consists of something spicy or tangy. The most common ingredients are mustard, chili or vinegar. And that’s it? Yes, that’s it. However, you can always find your own perfect mixture.
Bring the egg to another level and make it really stand out on your Easter table. These cute chick deviled eggs are almost too cute to eat. Aren’t they? In order to get that adorable look, you will need a little beak, which is basically a piece of carrot and a couple of eyes, for which you can use peppercorns.
Then, I thought the Easter chick deviled eggs need something to lay on. A very simple way to present them is garnishing the plate with parsley, watercress or chives. Use something that looks like grass and then place the chicks on it. However, I wanted something more. Therefore I made small tartelettes.
One half of the tartelettes has a turmeric base, to the other half I added sweet paprika powder. Both variations of the shortcrust dough turned out great. One had a bright yellow colour, the other one had more of an earthy, marble pattern. Lovely! And at the end, I filled all of the tartelettes with spinach.
Before you start, just a quick tip. Be careful when you peel the eggs. Especially with the fresh eggs. They can break really easily. And be extra delicate when you cut the egg and remove the egg yolk. This work requires patience and a steady hand. He he he. You’ll also need a piping bag for the eggs.
Ingredients for five Easter chick deviled eggs:
- 5 eggs (hard-boiled)
- 1 round slice of carrot (for the beak)
- 10 black peppercorns (for the eyes)
- 1 Tbsp of mayonnaise
- 2 Tbsp of mustard
- 2 tsp of apple vinegar
Ingredients for 5-6 tartelettes (Ø 10 cm):
- 120 g flour (plus extra for dusting)
- 60 g butter (cold, in cubes)
- 2 Tbsp cold water
- salt
- 1 Tbsp turmeric/Curcuma
- 1 Tbsp sweet paprika powder
- 300 g fresh spinach
- 100 g cottage cheese
- 1 egg (beaten)
- olive oil or avocado oil
Start with boiling the eggs. Hard-boiled eggs work the best when making either normal deviled eggs or the Easter chick deviled eggs. Then, peel them carefully without breaking them. A little crack here and there is ok. It gives more of an authentic look.
Moreover, lay the egg aside and cut off a thin slice at the bottom of the egg (which would be the flatter part). This will help your egg to have stability and be able to stand straight. Then, cut off a good 1/3 of the top part (that would be the pointy part). Keep this part of the egg, because you are going to need it again.
Furthermore, carefully scoop the egg yolks out of each egg and put them in a small bowl. Mash them, using a fork, and add the mustard, mayonnaise and vinegar. Mix until well combined. Put the mixture in a piping bag and pipe it into the egg all the way to the top and over. This will be the head and face of our cute chick.
Cut off a round slice of a carrot. One to two millimetres thin would be fine. Halve the slice four times in order to get eight triangles or “beaks”. Place one carrot piece on the face of each chick together with a pair of peppercorns. Once five cute chicks are looking at you, place the tops back on the egg. You can store these Easter chick deviled eggs in the fridge until serving them.
Making the tartelettes
If you are going to make the tartelettes as well, mix flour, cold butter and cold water. Make the perfect tart crust dough. Using your hands amalgamate well until crumbly or sandy. Moreover, divide the dough between two bowls. In one bowl add the sweet paprika powder and in the other one the turmeric. Knead for 30 seconds, form two balls, wrap them with some cling foil and place in the fridge for 30 minutes.
In the meantime, wash the spinach and quickly sautée it. Then drain and squeeze out all of the water, chop it and place it in a bowl. Let it cool down for a little. Add the beaten egg, salt and cottage cheese to the spinach and mix.
Before rolling out the dough, grease the tartelettes forms with some butter or oil. Dust your working surface with a little flour, place the first dough on it and roll it out until 2 mm thin. Cut out three circles, which fit your tartelettes forms. Then place them in the forms, pressing gently to the walls of the forms, in order to give a nice form. Prickle the bottom with a fork and put it aside.
Preheat the oven to 200º C. Roll out the second dough and do the same as before. Once all of your tartelettes are ready, put them in the oven for 10 minutes. After that, take them out, fill them with the spinach filling and put them back to bake for about 20 more minutes.
I served the Easter chick deviled eggs on the spinach tartelettes. They make a nice impression. You can also easily eat them by hand. A lot of fun is guaranteed at the table when celebrating Easter and Spring with these cute chick deviled eggs.
Happy Easter!
If you like the recipe, if you make the recipe or if you have any new ideas on how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
