These Savoury Easter Egg Chicks are the perfect Easter egg alternative for adults who don’t want to overload on sugar. You can have all the cuteness without the sugar with this savoury Easter recipe.
Cut the sugar with this savoury Easter recipe
Wouldn’t you like some Easter chicks on your Easter table? It is certainly good to have a balance to the sweet overload we enjoy at this time of the year.
Also, why should kids have all the cuteness fun when Easter egg alternatives for adults can spread the season’s joy a little wider.
All you need are a few simple ingredients that you probably already have in the cupboard or fridge and some hard-boiled eggs. Although the recipe serves four, you can easily double the ingredients and make more.
How cute are these Savoury Easter Egg Chicks?
Savoury Easter Egg Chicks recipe
Prep time: 20 minutes
Cook time: 10 minutes
- 4 x large eggs, free-range preferred.
- 2 x tablespoons mayonnaise – I like to use a good quality mayonnaise such as Thomy
- 1/2 x teaspoon Dijon mustard
- 1 x teaspoon apple cider vinegar
- 2 x black olives- pitted olives will make the job easier
- 1 x carrot
- Salt and pepper to taste
- Hard boil the eggs and peel once they are cool.
- Cut a tiny slice from the bottom of the eggs, so they sit flat.
- Cut off the top third of the eggs and set them aside for later. Carefully remove the yolks and place them in a bowl. Be sure to keep the egg tops with their matching base; otherwise your chicks will look wonky!
- Make the filling in a bowl. Add mayonnaise, mustard, vinegar, salt and pepper to the yolks and mash together with a fork until smooth. The mixture should be a little stiff, so you can build the yolk mixture up in a mound higher than the egg white base.
- Fill the base of the egg with the yolk mixture and loosely replace the egg white tops.
- Cut out round eye shapes from the olives. Thinly cut the carrot into slices, then cut into the shape of feet and small triangles for beaks and put in place.
Savoury Easter Egg Chicks recipe courtesy of Sunny Queen Australia.
How to hard boil eggs
Cooking a hard-boiled egg is very easy, but you can make it even easier by using an egg cooker. These electric cookers will also do soft boiled eggs as well.
Quickest method to hard boil eggs
- Take a saucepan, and half fill it with cold tap water.
- Bring the water to a slow simmer and gently stir the eggs. This helps centre the yolks, which will help make your ‘chicks’ look more even.
- Simmer the eggs for 8 minutes, then remove them with a slotted spoon.
- Cool the eggs in ice water or run tap water over them to help prevent grey rings around the yolk.
Easiest way to hard boil eggs
- Gently put the eggs in a medium-sized saucepan, big enough so all the eggs can lie on the bottom, with four centimetres of water above the eggs.
- Bring the water to a boil, then turn off the heat immediately and put a lid on the saucepan. Let the eggs rest in the water for 20 minutes. It doesn’t matter much if you leave them longer than 20 minutes too.
- Pour cold tap water into the pot, and then drain the lot. Put some more cold water over the eggs and let them sit for two minutes. This makes the eggs easier to peel.
Tip: You can keep peeled eggs in the fridge for up to four days if they are covered with water.
More great egg recipes
I am very fond of eating eggs and have more great savoury egg recipes to share.
Try these –