Easter Celebration – Deviled Egg Chicks and Carrot Smoothies

Easter Celebration – Deviled Egg Chicks and Carrot Smoothies

With Easter right around the corner, Chef J is sharing some fantastically fun recipes for your enjoyment. His Deviled Chicks are appropriately twee for our pastel-themed celebrations, but the Carrot-Ginger Smoothie has a zip that will snap you right out of your candy-colored dreams. The Easter Bunny has requested we all start leaving one out for him the night before; it’s not fair that Santa gets all the midnight snacks! So, Chef J, why don’t you hop on over (see what I did there?) and share your treats!

National Deviled Egg Day might not be until November 2nd,  but I just can’t wait that long. Luckily there is another holiday on the calendar that prominently features these delightful little egg-filled eggs. Easter, some could argue, is the far superior holiday.

Easter not only plays host to eggs of the deviled variety, but provides a welcoming table for all manner of ova.

It’s also a fantastic excuse to eat chocolate by the basket! Everything feels nice and fresh; spring is blossoming all around us, there are pictures of bunnies everywhere, people are dressed in pastel. Oh yeah, and baskets full of chocolate! How can you not have a good time on Easter?
There are a few tricks to help your eggery go smoothly. Some maybe you know, some maybe you don’t.

  • Don’t use fresh eggs! The fresher the egg is, the more the shell will stick when you’re trying to peel it. For easy to peel eggs you want to use eggs that are about a week to ten days old.
  • Add a teaspoon of baking soda to the water before you start cooking. This is an old trick that will help the peels come loose more easily, leaving you with a clean, smooth egg.
  • Soak them in ice water for 30-45 minutes before peeling. The shells are porous so they will let a bit of water in, reducing the amount of suction power the shell will have. Cold eggs are also easier to peel.

Deviled Egg Chicks

  • 12 eggs
  • 1 tsp baking soda
  • large bowl of ice water
  • 1/3 cup sour cream
  • 2 TBS mayonnaise
  • 1 tsp Sriracha hot sauce (this is optional and can be replaced with Dijon mustard if you don’t like it hot)
  • 1 dill pickle, finely chopped (save a few pieces for the eyes, or use black olives)
  • Salt & pepper to taste
  • A few little pieces of carrot for beaks

Place the eggs and baking soda in a large pot of cold water. Make sure the eggs are covered by about one inch of water.
Bring the pot to a boil. As soon as it boils, cover the pot and remove it from the heat.
Let the eggs sit in the hot water, covered, for 8 minutes.
Remove the eggs and place them in the ice water. Refrigerate for at least 45 minutes.

Gently crack the egg all the way around and begin peeling the shell away carefully.
Using a small paring knife, cut straight across the very bottom of the egg so that it sits flat, then cut a zig-zag pattern through the whites of the eggs about two thirds of the way up.
Pull off the top and gently squeeze the yolk out. Repeat with all eggs.
Mix the remaining ingredients, including the white part that you cut off the bottom, in a small bowl.
Blend it all together with a fork and season to taste. If you want a smoother texture you can push the yolks through a mesh strainer first.
Spoon the mixture (or pipe with a pastry bag) into the egg white bases and place the caps back on top.
Use the little pieces of pickle that you saved (or black olive) to make the eyes. Cut tiny triangles out of the carrot and place those in as the beak.

The result should look like a baby chick popping out of your shell (but you might need to practice on a few and use your imagination!).

easter chicks

And to wash down these delightful little chickies, a smoothie the Easter Bunny would be proud of!
Carrot Ginger Smoothie

  • 12 oz. almond milkcarrot smoothie for easter
  • 2 medium carrots, cleaned and chopped
  • 1 TBS fresh ginger, chopped
  • ¾ cup frozen strawberries
  • 2 TBS honey
  • 1 cup ice

If you have a heavy duty blender, like a Vitamix, just throw everything in and blend away!
If you don’t, you can use 4 oz. carrot juice or just chop the carrots up very small.
Blend to your desired consistency.
Makes about 2 – 16 oz. smoothies.

Printer friendly recipes: Easter Recipes


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