Chickadee Deviled Eggs

This was the cutest little recipe to me!! It’s from Alison Artisan 

This would be perfect for Easter or a baby shower!!


12 eggs, hard boiled and peeled
1/2 cup mayonnaise
2 tsp yellow mustard
1 tsp salt and pepper
1 carrot, peeled and julienned (for the beaks)
3 black olives, diced small (for the eyes)




Cut the eggs horizontally when the eggs are standing tall. Cut them about 2/3 tall instead of cutting them in half. It makes them look more like little shell caps that way.




Using the mini muffin tin helps a lot! Put the filling in a small zip sandwich bag with the corner snipped off.




Tiny bits of olives for eyes and little triangles for the beaks from a carrot.




  If you have to take these somewhere, put a sheet of wax paper over the top then another layer of cling wrap. If you are going far, put the tin in a cooler over ice.




Lastly, make them look cute…put them on lettuce leaves (get the shreds to make them look like the eggs in Easter baskets). Or you can just leave them in the muffin tin!

3 thoughts on “Chickadee Deviled Eggs

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