Baby Chick Deviled Eggs (Fun Easter Treat)

We take our simple free-range deviled egg recipe and simply shift the creativity to make these fun baby chick deviled eggs. These are the perfect addition to your holiday meal! All of your guests are sure to love this fun idea!

• If you want the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You don’t have to do this step if you want to nestle the chicks on a plate with “grass” made from shredded lettuce or spinach.

• With a sharp knife, cut the top third off each egg and remove the yolk.

• Refill the larger bottom portion of each egg ( using a small spoon or a small zip lock bag with a corner snipped off). Mound the the top of the filling and cap with the top egg portions.

• Add a tiny triangle of carrot to each egg for the beak. Use bits of black olives or capers for the eyes.

• You can also insert a sprig of fresh dill into the top cap for a tuft of feathers, if desired.

• Chill at least 30 minutes before serving.