Are you looking for something different to do with your eggs on Easter? How about making them into these cute little Easter Chicks? They are rather simple to make and cheap too.
To make deviled eggs start by first boiling them. The best way to make boiled eggs is to put 12 in the bottom of a 3 quart pan. Cover with water (have the water about 1 inch over the eggs). With the lid off bring the eggs to a boil once they have reached a FULL rolling boil, let them boil for 2 minutes. Turn the heat off, put the lid on and let them stand for 15 minutes. Once 15 minutes has passed take them out and put them in an ice bath cooling them, so you can then peel them.
Once you have all 12 eggs peeled, cut a SMALL section off the wide end, this will create a flat surface so the eggs can stand up and not roll on the plate. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth.
To make a really creamy filling, use a fork and mash the yolk up as fine as you can make it. Then mix in the mayo and a little salt (to taste) until it has a consistency of pudding. At this point, it’s still a bit gritty though. So scoop the entire mixture into a gallon-sized Ziploc and knead the baggie just as if it were dough! Spend a good 15 to 20 minutes squishing the baggie until it’s super creamy like frosting. To fill the egg white halves from the baggie, just cut the corner of the baggie and squeeze the bag, applying it to the egg halves like squeezing icing onto a cake.
To make the Chicks eyes cut a small pickle length wise , into 4 thin strips. Then cut those thin strips into even smaller section to create a little eye. Do the same thing to a baby carrot, but cut the 4 thin strips into a triangle shape for the chicks beak. Place the top of the egg back on at an angle so you can see the chicks face. Add the eyes and beak and you are done.