Cute Egg Chicks Recipe

3.5 3 6
Cute Egg Chicks Recipe
Cute Egg Chicks Recipe photo by Taste of Home
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Cute Egg Chicks Recipe

Read Reviews
3.5 3 6
Publisher Photo
These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons finely chopped onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon prepared mustard
  • 1/8 teaspoon pepper
  • 3 pimiento-stuffed olives
  • 1 small sweet red pepper

Directions

Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way from one end. Remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops.
Cut each olive into four slices; attach to eggs for eyes. Cut red pepper into small triangles; attach to eggs for beaks. Refrigerate until serving. Yield: 1 dozen.
Originally published as Cute Egg Chicks in Taste of Home April/May 2003, p22

Nutritional Facts

1 filled egg: 156 calories, 13g fat (3g saturated fat), 190mg cholesterol, 195mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

  • 12 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons finely chopped onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon prepared mustard
  • 1/8 teaspoon pepper
  • 3 pimiento-stuffed olives
  • 1 small sweet red pepper
  1. Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way from one end. Remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops.
  2. Cut each olive into four slices; attach to eggs for eyes. Cut red pepper into small triangles; attach to eggs for beaks. Refrigerate until serving. Yield: 1 dozen.
Originally published as Cute Egg Chicks in Taste of Home April/May 2003, p22

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Reviews forCute Egg Chicks

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MY REVIEW
lenorw User ID: 1105877 269280
Reviewed Jul. 10, 2017

"Love this recipe. Even without making the chicks, this is my favorite deviled eggs recipe. And the chicks are adorable and pretty easy to make."

MY REVIEW
zachsmama03 User ID: 2479085 54613
Reviewed May. 27, 2012

"These are adorable, however, this was very labor intensive. Also the eyes kept falling off. They came out very cute, but I probably wouldn't make them again. The flavor was average."

MY REVIEW
oanhpi User ID: 987324 205468
Reviewed Mar. 30, 2010

"I love this recipe. I made it a few years for members of my husband's family and my co-workers.

Everybody loved it and they were so happy if I made it again.
The chicks were so cute even it had a lot of work. Some year, I was lazy, I just cut the eggs in half instead of making the whole cute chicks.
I love it. You should try it, too."

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