These adorable Egg Chicks are perfect for whimsical Easter and spring afternoon tea menus.
Egg Chicks
Yield: 12
Ingredients
- 12 shelled, hard-cooked medium eggs
- ⅓ cup mayonnaise
- 2 tablespoons yellow mustard
- 24 currants
- 1 (2-inch) length carrot
Instructions
- Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks.
- Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined.
- Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops.
- Place 2 currants for eyes on yolk mixture of each egg.
- Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place a carrot beak on each egg.
Notes
Make-Ahead Tip: Eggs can be made a couple of hours in advance, placed in a covered container, and refrigerated until serving time.
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