Firstly, this is one of my OLDEST photos! So the quality is horrific. I was going to remake the recipe and take new photos, but there’s just something about this silly looking one, that cracks me up every time I see it! 😀 So, I think I will just keep him. 😉

Years ago, I saw a cute recipe for some similar deviled eggs in a Taste of Home magazine, and I had just enough time to make a whole plate of them to take to a relative’s house for Easter dinner!

I made my own filling, and went a little overboard decorating them, and they were a HUGE hit with young and old alike!

Everyone’s faces lit up, and they brought many smiles and laughter from everyone there!

They’re wonderful to make not only for Easter, but extremely cute for any spring party such as Baby Showers, birthday parties, Wedding and Engagement parties, summer barbecues, family reunions, and even a few just to bring a smile to the lunch table for co-workers and the ones you love!

They’re hilarious to look at, and taste delicious! The best medicine after a long, cold, dreary winter! 🙂

The filling is dreamy-creamy, and you can make as many or few as you’d like! I always boil a few extra, because there’s always “that stubborn one” that makes you crazy and gives you trouble! So just plan on cooking a few extra!

These are a MUST-MAKE, if even just once! And don’t worry if they don’t come out perfect! The sillier-looking the funnier, and all the better!! 😉

So add these to your holiday menu or upcoming party or event!
They’re just too cute not to make! 😀

*The original idea for this was in an OLD Taste of Home magazine approximately 15 years ago. I cannot find it, and the only one on their website is a Ranch one, and that isn’t it. (That is a newer version). But anyways, here’s my version! ENJOY! 😀

Yield: 8 deviled egg chicks

Hatching Deviled Egg Chicks!

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Ingredients

• 8 extra-large eggs, hard-boiled (make sure your eggs are NOT fresh)*you may want to boil extra
• 1⁄2 cup heavy mayonnaise
• 1 Tbl. very soft cream cheese

Seasonings Added to Taste:

• 1⁄8 tsp. garlic powder
• 1⁄4 tsp. regular table mustard
• 1⁄4 tsp. salt
• 1⁄8 tsp. fresh coarse ground black pepper

Decorations:

• 4 pimento stuffed olives, slice each into 4 slices
• 16 tiny triangles cut from red or orange bell peppers or fresh carrots

Instructions

Place eggs in large saucepan of cold water.

Bring to a boil over med-high heat STIRRING GENTLY AND CONSTANTLY. *This keeps the yolks in the center.

Low boil and gently stir for 1 minute.

Place on tight fitting lid and turn off heat.

Let sit for 25 minutes.

Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.

Carefully peel eggs. *This is easy if eggs are older. I gently tap the egg all the way around and the shell practically falls off.

Rinse with cold water, place on paper towel.

Slice thin slice off bottom of each egg, *this will ensure they stand up later.

With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.

CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.

Place yolks in mixing bowl, mash WELL with fork.

Stir in rest of ingredients, except olives and peppers, and season to taste.

Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.

Place on olive slices for "eyes", pressing them into the filling gently.

Push 2 triangles of red pepper or carrot pieces into filling to make a "beak".

*You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked. It happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine!

**If you want to have extra fun as I did in the photo above, you'll need a lot more egg yolks, about double the filling. Then just save all of the extra egg whites for other dishes, casseroles or salads.

Notes

*The main reason why people have so much trouble peeling hard-boiled eggs, is because they use eggs that are fresh. Don't do this. As eggs age, they shrink a little inside. So when you cook them, there is a tiny bit of space between the cooked egg and shell, and that's what makes the shell easy to peel away.