Deviled Egg Chicks {Mrs. Fields Recipe}

I love Deviled Eggs and I may love them even more now thanks to this adorable Mrs. Fields Deviled Egg Chicks Recipe. Don’t fun shapes and themes make you love deviled eggs more too?

If you will be hard boiling eggs soon, give these Mrs. Fields Deviled Egg Chicks a try! Too cute – but not too cute to eat. Did I mention I have a weakness for deviled eggs?

Mrs. Fields Deviled Egg Chicks Recipe

• 12 large eggs, hard-boiled and peeled
• 6 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 1 teaspoon pickle relish
• 4 teaspoons pickle juice
• 1 teaspoon smoked paprika
• chopped olives
• carrot

Directions for making Mrs. Fields Deviled Egg Chicks Recipe

• Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand up straight.
• Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk.
• Pop the top off and set aside.
• Gently squeeze the yolk ball into a mixing bowl.
• Repeat with the remaining eggs.
• Using a fork or potato masher, mash the yolks until fine.
• Mix in mayonnaise, mustard, relish, pickle juice, and paprika. Add more pickle juice if needed to create a smooth, silky texture.
• Allow them to chill for at least an hour before spooning or piping into hollowed egg whites, over-filling the base to create your chick’s head.
• Slice carrot into slices, then small pie-shaped pieces to create beaks.
• Place beak in the exposed filling, along with two small chopped olives to create the eyes. Serve immediately or chill covered for up to 48 hours.

These Deviled Egg Chicks are perfect for Easter, or anytime you want to snack on deviled eggs! Will you be making them for Easter this year?