A “Martha” Moment: An Easter Recipe for Baby Chick Deviled Eggs

Yesterday, my sister Diane (one of our biggest Cooking with the Moms fans!) sent me a photo of deviled eggs decorated like baby chicks. I smiled and thought to myself that I’d never attempt anything so cute or time consuming; After all, I wasn’t born with the “Martha” gene. Also yesterday, my daughter Carolyn came home from school for the Easter weekend. Coincidentally, she mentioned that the college cafeteria offered hard boiled eggs and that she’d been eating them a lot for breakfast (a small fact that made her dietitian mom very happy). So, when I got up this morning, I hard cooked a dozen eggs … some for Carolyn and some for Leah to dye and decorate for Easter. And then it happened. Something came over me and I decided that I could easily tackle those darling deviled eggs … and so I did.

Baby Chick Deviled Eggs via MealMakeoverMoms.com/kitchen #easter #eggs

I used dried plum bits for the eyes (you could also use olives) and carrot pieces for the beak. Leah was blown away by the chicks!

Baby Chick Deviled Eggs via MealMakeoverMoms.com/kitchen #easter #eggs

I like to use omega-3 eggs so my family gets an extra boost of heart-healthy nutrition in every bite.

Baby Chick Deviled Eggs

Makes 6 servings

  • 6 hard-cooked large eggs, shelled (See tip below) * (We use Eggland’s Best Eggs)
  • 3 tablespoons light canola mayonnaise
  • 1 teaspoon honey mustard
  • 1/2 teaspoon kosher salt
  • 1 generous pinch black pepper
  • Decorations: dried plum bits or sliced black olives, carrot pieces

1. Cut the top quarter of the eggs off. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, honey mustard, salt, and pepper and stir to combine.

2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip off one bottom corner. Squeeze an equal amount of the mixture into the larger of each egg white. Add the eyes using dried plum bits and beak with a sliver of carrot and top with the remaining egg white “hat.”

Nutrition Information per Serving: 100 calories, 6g fat (1g saturated, 0.4g omega-3), 150mg sodium, 1g carbohydrate, 0g fiber, 6g protein

Print Recipe

As you can see, Leah loves her big sister even more than she loves my new baby chick deviled eggs!

How to Hard-Cook an Egg:
Have you ever hard-boiled an egg only to end up with an unsightly greenish ring between the yolk and the white? This occurs when the egg is overcooked and/or not chilled quickly enough. For a perfect egg every time, follow these four steps eggs-actly:

  • Place eggs in a saucepan in a single layer and add enough cold water to cover by an inch.
  • Bring the water to a boil. Remove from heat, cover, and let sit for 17 minutes.
  • Remove eggs from saucepan and place in a bowl filled with cold water and ice. Cool for 5 minutes.
  • To peel, gently tap eggs on kitchen counter to crack. Then roll gently, pressing down just enough to crush the shells all over. Peel under cool running water starting at the large end.

Happy Easter (and Passover) everyone :)

7 Responses to “A “Martha” Moment: An Easter Recipe for Baby Chick Deviled Eggs”

  1. Ruth Woolcock on April 6th, 2012

    These are the cutest food I’ve seen in a long time and perfect for Easter.

  2. Amanda S. on April 9th, 2012

    I made these yesterday for Easter. It was hard to get the yolk out without breaking the white, but they were still fun! I used olives for the eyes. Mine were not nearly as cute as yours, but still fun! I didn’t have an egg platter, so I used iceberg lettuce leaves to make a “nest” for them. Great idea! BTW I pinned them on Pinterest and had over 50 other random people repin :) Thanks for the cute idea.

  3. Liz on April 10th, 2012

    Amanda: Janice was able to remove the yolks easily. How did you go about hard cooking your eggs? Wondering if that makes a difference. But SO happy to hear you enjoyed the recipe and delighted to hear you pinned it! Thanks for sharing the recipe with your followers :)

  4. cam on March 29th, 2013

    I used capers for the eyes they really were easy this way, and actually looked like baby chicken’s eyes.

  5. susan pollack on March 29th, 2013

    I love these! Thank you! ( and that is how I always cook our eggs except I let them sit for 15 minutes)

  6. Amanda S on March 30th, 2013

    This was the one thing my sister asked me to make for Easter. :)

    As for how I made the eggs last time, I hard boiled them in a pot ill owing directions I think I found in one of your cook books. Some of the yolks were at the bottom and others were regular. Hopefully they go better this time. Plus I have fresh eggs this time. Not sure if that makes a difference.

    They are so cute! I can’t wait!

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