The first time we made these deviled egg chicks, Linda found them so cute she wanted to kiss them!
I love this recipe because it is versatile. You can add a large variety of ingredients to the egg yolks. Mayonnaise, mustard, crème fraîche, fresh goat cheese, cream cheese, parmesan, wasabi, dill and parsley are a perfect fit.
Some people add spicy ingredients like mustard and call it "deviled eggs". Some people in France add mayonnaise and fresh herbs, and grate a part of the yolks above the finished eggs and call them "oeufs mimosa", as it looks like some Mimosa flowers. The ingredients I chose are my favorite ones, mayonnaise and mustard. I put just a little mustard to enhance the taste so that Linda can eat them.
How to buy the best Eggs ?
I grew up in the Alsatian countryside in north-east of France, and had the amazing chance to eat ultra-fresh eggs from my grand-parents farms (I liked to run after the hens for fun too!).
If you have the chance to buy ultra-fresh eggs from a farm near you, go for it, lucky you (smile emoticon).
The best eggs are:
- Pasture-Raised: the hens are allowed to range on fresh pasture and receive organic food
- Free-Range: the hens are running freely in an outdoor and grassy space, but they have less space than the pasture-raised ones
- Organic: hens must be given organic feed but they're considered as cage-free, we're not sure if they are allowed to range on fresh pasture (!). I remember my teacher telling me this at culinary school. I buy only pasture-raised or free range since then.
Shiny Eggs in 3 easy steps
1/ Cook the eggs. Bring a medium pot with salty water to a boil.
Using a straining spoon or a scoop shaped straining ladle, place slowly the eggs in the water, and cook for 8-10 minutes. Be sure the eggs are at not too cold before placing them in the boiling water, otherwise they could crack.
2/ Cool the eggs. Right after your timer rings and your eggs are cooked, remove the eggs from the boiling water using a tablespoon, and place them directly in a bowl with cold water and ice cubes. Wait for 5 minutes, or until the eggs are cold on the outside, the shell feels cold. The water in your bowl should always be very cold. Add more ice cubes if needed. The cooling step is very important, as it will determine the effectiveness of the next step.
3/ Peel the eggs. Gently tap all sides of the egg on a hard surface to crack the shell. Gently roll the egg between your hand and a hard surface to peel off the skin/membrane between the egg and the egg shell. Remove the pieces of shell with your hands.
The important point to keep in mind, is that the eggs should be at room temperature before cooking, so they won't break, and then placed in a cold water bath right after cooking for an easy peel step.
What if I don’t have ice cubes ? Place the hard boiled eggs in a bowl and place the bowl under running cold tap water. It is not the best method because a lot of water is used, but it helps a lot if you're running out of ice cubes. Remember that the inside of the eggs is still warm. As soon as you stop the tap water, the water in your bowl is going to warm up.
Another method consists of cooking eggs by placing them in a pot of tap water, then bring the water to a boil and remove the pot from the heat. This technique gives a nice smooth texture to the eggs. I think it is not adapted to this recipe because we want firm egg whites and solid little chicks that can stand on a nice plate.
[VIDEO] HOW TO PEEL a HARD BOILED EGG in 10 seconds (Without crushing the egg)
In this video, I'll show you how to easily peel hard boiled eggs in seconds.
Don't have time too cook right now?
Click the red Pinterest button on this page to save this photo (and the recipe below) for later!
[RECIPE] Classic Deviled Egg Chicks Recipe
Little chicks turned into creamy deviled eggs...
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
- 6 Large eggs, at room temperature, pasture raised or free range
- 3 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Crème Fraîche (30%)
For the decoration:
- 1 medium carrot, washed, dried and peeled
- 12 peppercorns
Cooking hard boiled egg
- Bring a medium pot with salty water to a boil.
- Using a tablespoon, place slowly the eggs into the water, and cook for 10 minutes. If one of the egg breaks, add one more, you'll need no broken eggs to make the recipe.
- Transfer the eggs to an ice bath and let stand for 10 minutes. Another option is to transfer the eggs in a bowl and place the bowl under running cold tap water. It is not the best method because a lot of water is used, but it helps a lot if you're running out of ice cubes. Remember that the inside of the eggs are still warm. As soon as you stop the tap water, the bath is going to warm up. The cooling step is very important, as it will determine the effectiveness of the next step.
- Peel the eggs : tap all sides of the egg on a hard surface to crack the shell. Gently roll the egg between your hand and a hard surface to peel off the skin/membrane between the egg and the egg shell. Remove the pieces of shell with your hands. Easy peeling ! I love this method.
While the eggs are cooking, you can prepare the feet and the noses with the carrot.
- With a peeler, cut one thick slices in the length of the carrot.
- With a knife, cut 6 rectangles, with a length of 2 cm (0,8 inches) each. Follow the steps as shown on the picture above.
- Keep the triangles for the noses.
For the little feet, please follow the steps on the picture below. It shows you the four steps to obtain cute little feet with one slice of carrot.
The egg filling
- Cut a small part of the large base of the egg, so that your lovely easter chick can stand on a plate. You won't need it, so it's ok if you eat it.
- On the other side of the egg, the smaller side, cut about 1/3 of the egg. It's going to be the top of your chicks.
- Scoop the yolks out of the egg. Adults only here. The egg whites are a little fragile
- With a spoon, mix the yolks with mayonnaise, mustard, crème fraîche and salt.
- Put this filling in a pipping bag. Cut the edge of the bag.
- Pipe the filling into your eggs.
- Using tweezers, place the eyes and the nose.
- With your knife, cut a slot at the bottom of the chick.
- Slide the feet along the slot.
- Place the top slice of egg white on the chick.
- Refrigerate until ready to serve.
The eggs should be at room temperature before cooking.
Place the eggs in a cold bath right after cooking.
Use a cooking pencil dipped into water to clean the outside of the chicks before serving.
Tell your little chefs to remove the peppercorns before eating the eggs. Or, replace the peppercorns with garden-peas.
Place the deviled egg chicks on a little carrot salad nest for a more fun and healthy appetizer.
Made with love ©Virginie Consort elleetgourmande.com