Where did the term deviled eggs come from?
It started in the 18th century and deviled was a term that was used for spicy, peppered or zesty foods.
What is eggs mimosa?
Eggs Mimosa or Oeufs Mimosa is a beautiful French deviled egg and a tribute to the lovely yellow mimosa tree blossoms that greet you each spring there in Provance.
When Is National Deviled Egg Day?
Did you know there was such a thing? We didn’t, but in case you were wanting to know November 2nd is that day!
Who was the first to make deviled eggs?
They were made quite different but the idea of these eggs came from ancient Rome where they were boiled, seasoned, and made with spicy sauces and served before the main course of the meal was served.
How long will my deviled eggs last?
These Easter deviled eggs will last 3-4 days in a covered container in your refrigerator.
Are deviled eggs served hot or cold?
Deviled eggs are to be kept refrigerated and served cold.
Can my Easter deviled eggs be frozen?
Deviled eggs are best not frozen. You can freeze the filling but the whites will not taste the same when frozen and thawed.
Can deviled eggs be kept overnight in the refrigerator?
Yes! You can make them up to 2 days in advance and keep them in the refrigerator.
What You Will Need To Make Boiled Egg Chicks
- A pot
- A small bowl
- A dish for serving
- A fork
- A cutting board
- A sharp knife
- A spoon
- A cute apron
- A mesh strainer or slotted spoon
- Cold Water and Ice
Easter Deviled Eggs
Ingredients:
Directions for Easter deviled eggs:
Bring a pot of water to a full boil on your stove. If desired you can pierce the eggs with a tack at the top of the biggest end of your eggs before putting them in the water. Some say this aids in easier peeling of the eggs once they are finished cooking. Pull the pot off of the burner and using a large spoon or metal mesh strainer (like for wontons) start adding your eggs into the boiling water. Removing the pot from the heat will help the eggs not crack. Do not overfill your pot.
Boil on high for 30-60 seconds then, reduce the burner heat to a simmer and cover. Let them simmer for 14 minutes. This will keep the eggs from wanting to crack while you are cooking them.
Get out a bowl larger than your eggs and add ice and cold water and set it on the counter just before the eggs are done. When your timer goes off remove your pan from the heat and carefully drain the eggs.
Using your large mixing spoon put the hot eggs into your ice water bath to cool the eggs. The quick transition from hot boiling water to ice cold will help the eggs to be easier to peel. You can also just add the ice bath to the pan you used, but I have found that it melts my ice too quickly when I do this so I prefer the bowl method. Let your eggs sit in the ice bath for 15 minutes to fully cool.
After your eggs are fully cooled off peel them and slice off a little slice of the bottom so your chick can stand. It does not have to be much, just a teeny slice. Try to make sure it is straight.
Taking a sharp knife (so as not to tear up the egg white) cut the upper portion of the boiled egg off to make the cap on the little chick. Set this aside.
Get out a little bowl to put your egg yolks in.
Scoop out all of the yolks and put them into the bowl.
Smash the yolks with a fork and add about 2 Tbsp of mayonnaise and a dash of dry mustard, some ground pepper, and Himalayan pink salt.
Take the yolk and spoon it into a quart zipper bag. Taking a pair of scissors, trim off a bit of the corner of the bag and pipe into the whites. Smooth out any lumps and bumps with a finger if necessary.
Take a ripe olive and dice it up. Place two diced pieces as the eyes of your chick.
Take a mini carrot and slice it into rounds and then use one triangle for your chick’s beak. Repeat for each egg and serve. To get really fancy you can put these on a bed of lettuce leaves, kale leaves, fresh parsley sprigs, etc. We like to use a long rectangular oil and vinegar dipping dish to hold them. It is just wide enough to let them sit in it and it makes a really good display we think.
Makes 5 Chicks
Print Your Easter Deviled Egg Recipe Here
The Best Easter Deviled Eggs
These super cute Easter deviled eggs are so adorable and would be a great breakfast for your busy Easter morning before church. Use the dyed Easter eggs or boil up a batch just to use for this recipe and your children or grandchildren will think you are amazing. These can be sent to school in a cooler lunchpail for a boost of protein for children or in your own lunch for work to give you some much-needed protein to finish your day strong.
Ingredients
- Ingredients:
- 5 Free Range Eggs
- Ripe Olives
- Carrot Cut Into Triangles
- Himalayan Pink Salt
- Dry Mustard Powder
- Mayonaise
- Pepper
Instructions
Directions for Easter deviled eggs:
Bring a pot of water to a full boil on your stove. If desired you can pierce the eggs with a tack at the top of the biggest end of your eggs before putting them in the water. Some say this aids in easier peeling of the eggs once they are finished cooking. Pull the pot off of the burner and using a large spoon or metal mesh strainer (like for wontons) start adding your eggs into the boiling water. Removing the pot from the heat will help the eggs not crack. Do not overfill your pot.
Boil on high for 30-60 seconds then, reduce the burner heat to a simmer and cover. Let them simmer for 14 minutes. This will keep the eggs from wanting to crack while you are cooking them.
Get out a bowl larger than your eggs and add ice and cold water and set it on the counter just before the eggs are done. When your timer goes off remove your pan from the heat and carefully drain the eggs.
Using your large mixing spoon put the hot eggs into your ice water bath to cool the eggs. The quick transition from hot boiling water to ice cold will help the eggs to be easier to peel. You can also just add the ice bath to the pan you used, but I have found that it melts my ice too quickly when I do this so I prefer the bowl method. Let your eggs sit in the ice bath for 15 minutes to fully cool.
After your eggs are fully cooled off peel them and slice off a little slice of the bottom so your chick can stand. It does not have to be much, just a teeny slice. Try to make sure it is straight.
Taking a sharp knife (so as not to tear up the egg white) cut the upper portion of the boiled egg off to make the cap on the little chick. Set this aside.
Get out a little bowl to put your egg yolks in.
Scoop out all of the yolks and put them into the bowl.
Smash the yolks with a fork and add about 2 Tbsp of mayonnaise and a dash of dry mustard, some ground pepper, and Himalayan pink salt.
Take the yolk and spoon it into a quart zipper bag. Taking a pair of scissors, trim off a bit of the corner of the bag and pipe into the whites. Smooth out any lumps and bumps with a finger if necessary.
Take a ripe olive and dice it up. Place two diced pieces as the eyes of your chick.
Take a mini carrot and slice it into rounds and then use one triangle for your chick's beak. Repeat for each egg and serve.
Makes 5 Chicks
Before you go, check out these other springtime articles:
- Gorgeous DIY Easter Egg Garland In 4 Easy Steps
- Beautiful DIY Easter Egg Wreath Tutorial
- Koulourakia Greek Easter Cookies Recipe
- Easter Cutout Cookies
- Italian Braided Easter Bread
- Easter Traditions
- Adorable Boiled Egg Chicks
- How To Make Natural Egg Dye
- Styling A Beautiful Farmhouse Spring Tablescape
- How To Make A DIY Spring Wreath
- Creating Neutral Spring Farmhouse Mantel Decor
Very good write-up, I'm a regular visitor of your blog. I
like reading your posts.