Easter Hatchlings

Everyone goes gaga over these little “deviled” eggs. They are so cute, and rather easy to put together. You’ll be the hit of every Easter potluck. And isn’t that what’s most important in life?

So I’ll give you the secret recipe for an amazing deviled egg filling, and I’ll show you how to put these little cuties together. But before we begin, you need to know the basics of a perfect hard-boiled egg and how to peel it.


HOW TO DO A PERFECT HARD-BOILED EGG (without the ugly gray ring around the yolk)


1. Fill your pot with cold water, covering the eggs by one inch.

2. Bring to a boil over medium high heat.

3. Immediately remove the pot from the burner, cover it, and let it sit for 15 minutes.

4. Chill the eggs in ice water and place in the fridge overnight (this makes for easier peeling).





1. Put the egg in a small drinking cup and shake it up inside until the exterior is completely cracked all over. You can also roll it around on the countertop and accomplish the same thing, but the idea is to not just crack the shell, but to separate the egg from the thin layer of film that connects the egg to the shell, without cracking the egg. It’s easier than you think. Give it a try.



2. Start peeling from the bottom of the egg where there is likely to be a small air pocket and more give in the shell. Very patiently and delicately peel away the shell until you catch hold of that thin film. It may be thin, but this is what is going to do all the work for you as you pull all the shell away from the egg.




You want to trim off the bottom of each egg so they can sit up unassisted. You can eat or discard this portion, but make sure to save any yolk that may come with it!

Slice the tops off of your eggs, scoop or gently push out the yolk, and make the filling (recipe below). Create a make-shift pastry bag by using a plastic baggie and cutting off the tip of the corner to pipe the filling into each egg.

Place the tops on once you’ve got a good amount in each one.



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You can make the little feet and beaks with carrots by using a julienne peeler, and the eyes are done with peppercorns. I prefer to use tweezers with the eyes because I’ve got two left thumbs.




Don’t be afraid of a few cracks. I think this makes it a little more authentic!


Easter Hatchlings
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 7 eggs (an extra in case one of them breaks)
  • 3 Tbsp mayonnaise
  • 1 Tbsp mustard
  • ⅛ tsp curry powder
  • ⅛ tsp onion powder
  • Pinch of sea salt
  • pinch of pepper
  • 1 small carrot
  • 12 peppercorns
  1. Mash up the egg yolks in a small bowl.
  2. Add all the ingredients but the carrot and peppercorns.
  3. Julienne the carrots to make little feet and beaks.
  4. Decorate using tweezers if necessary.


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