Easter Devilled Chicks
Bring some springtime whimsy to your table with these adorable Easter Devilled Chicks. Whether as a starter to your Easter lunch or something cute to bring on a picnic, these bitesize beauties are 'cheep' to make, and the kids can get involved with decorating too!
Don’t have nigella seeds? You can use small piece of black olives or sesame seeds to make your little chicks' eyes instead.
Prep: 10 mins
Serves 12 people
Ingredients
- 6 FREE eggs, room temperature
- 2 tbsp mayonnaise
- 1 tsp English mustard
- Pinch smoked paprika
- Sea salt & cracked black pepper
- 12 nigella seed
- 1 small carrot
Method
- Place a large saucepan of water over a medium heat and bring to a gentle boil. Carefully lower the eggs into the boiling water and gently simmer for 10 - 12 minutes until hardboiled.
- Remove the eggs from the pan and place in ice-cold water to stop the cooking process. Once fully cold, carefully peel the eggs, discarding the shell.
- Cut the cooked eggs in half before scooping out the yolks into a bowl and put the whites aside for later.
- Add the mayonnaise, mustard, paprika and seasoning to the yolk and stir well to combine. Either pipe or spoon the yolk mixture back into the egg whites.
- Scatter the chopped chives on a serving plate and place on your egg halves. Give each egg halve two nigella seed eyes and cut small triangles out of the carrot to represent beaks and gently push into the yolk mixture just below the eyes.
- Serve immediately or cover well and refrigerate for later.
