For many years, deviled eggs have been one of my favorite spring and summer appetizers. They’re smooth, creamy, and refreshing, which is a win in my books! 😋🥚 Since Easter is coming soon, I’d like to share this springtime twist on an old classic. Not to mention some top tips that will make your eggs boil and peel much easier!
Yes, there is a trick on how to peel eggs! Take the boiled eggs out of the boiling water and place them in an ice water bath for 10 minutes to stop them from cooking. Then comes the important part: crack the shells all over. Just tap the egg gently against the countertop. Let them soak in a fresh ice water bath again for 10 minutes. What’s so special about this? The water seeps under the cracked shells, which makes the shells come off really easily. Roll the egg between your palms to loosen the shell and just peel it off. 👍 Even the stubborn eggs are a lot easier to peel with this technique! Who knew that peeling eggs could be so much easier?
Hopefully, you’re excited about peeling hard boiled eggs now. Your friends will be amazed at your egg peeling success (plus the creamy deviled eggs you’re serving them). I encourage you to make them for an Easter brunch or church Bible study soon and try these egg peeling tips for yourself.
I’m so glad there’s still a few of these deviled eggs/chicks 🐣 in our fridge. They’re a perfect excuse for a snack!
Pin these great appetizer recipes to save for later!
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Easter chick deviled eggs + egg peeling secrets revealed. This classic appetizer is low carb, gluten free, and super cute! Your kids will love eating these fancy chicks at an Easter breakfast or brunch. Plus, check out some awesome hacks for easily peeling hard boiled eggs perfectly!
- 12 large eggs, at room temperature
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 2 small carrots, peeled
- 1 green onion
- 24 black peppercorns
Boiling the Eggs (1 hour 15 minutes)
- Take the eggs out of the fridge about 30 minutes to an hour before you want to boil them. Letting them adjust to room temperature will help prevent them from cracking in the boiling water.
- Once the eggs have warmed up, fill a large Dutch oven halfway with cool tap water and bring to a boil.
- Gently lower the eggs into the boiling water, cover, and turn the heat to medium low to keep the pot at a simmer. Let the eggs cook for 9 minutes.
- Immediately place the eggs in a large bowl of ice water with a pair of tongs and allow to cool for 10 minutes.
- Crack the shell of each egg all over by gently tapping the egg on a hard surface. Return the eggs to the bowl and add fresh ice. Let the eggs sit for 10 minutes more so the water seeps under the broken shells, aiding in the peeling.
Peeling & Cutting the Eggs (30 minutes)
- Roll each egg between the palms of your hands to loosen the shells, then peel them off. Help any stubborn shells by carefully picking off pieces of shell or running it under a gentle stream of water until it comes off easily.
- Rinse off stray bits of shell from the eggs and pat them dry with a paper towel.
- Cut off the tops of the eggs about 1/3 of the way down, then trim a thin slice off of the base so the egg stands on its own. Set the egg caps aside for later.
Making the Filling & Decorations (10 minutes)
- Scoop out the egg yolks, placing them into a medium bowl. Break up the yolks, then add the mayo and mash until smooth. Stir in the ground mustard, vinegar, Worcestershire, and spices to taste. Spoon the egg filling into a piping bag fitted with a large round nozzle.
- Peel and slice the carrots, then cut out little notches from the slices to make the chicks’ feet. Wash and slice some of the green onion on the diagonal to create spiked feathers for some of the chicks, then thinly slice the rest.
Assembling the Chicks (10 minutes)
- Pipe the egg filling into each empty egg, mounding it on top. Place a little egg white cap of top of 6 eggs, and lay a thin slice of green onion on top of each cap.
- Poke the larger pieces of green onion into the remaining 6 eggs to create spiked feathers.
- Add the peppercorn eyes, carrot beaks, and carrot feet. Serve chilled on a bed of parsley or lettuce.