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Easter Egg Recipe – Deviled Egg Chicks

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

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This is truly a fun Easter Egg Recipe. These deviled egg chicks are a little bit hilarious but they will be the talk of your kitchen! Traditional dressed eggs are fun, but this year come out of your shell (get it? ha ha) and turn them into chicks!!

Easter egg chicks are absolutely adorable. Adding the fresh parsley at the base gives them that “free range” feel that everyone is after. Chirp, chirp, chirp…

I had so much fun making these and then I laughed at how cute they were. The last one looks a little like my youngest sisters’ baby pictures! 

Ingredients for Deviled Egg Chicks:

12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 tsp dijon mustard*, or add to taste
1/4 tsp garlic powder
1/8 tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar

What You Need for this Easter Egg Recipe:

-sharp knife
-plastic straw

Click Here for Perfect Hard Boiled Eggs tutorial

Two photos one of eggs in a bowl of water and one of eggs in ice water

How to Make Deviled Egg Chicks:

1. Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

Tip: If you have troubling peeling eggs, try peeling under a slow stream of water. Very fresh eggs do not peel easily so I usually boil a few extra eggs to be on the safe side.

A knife sitting on top of a wooden cutting board with an egg that is cut into

2. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

3. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.

Two photos one of olives being cut into circles with a straw and one of carrots being cut into triangles

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

Easter Egg Recipe - Deviled Egg Chicks

5 from 47 votes
Author: Natasha of NatashasKitchen.com
Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com
Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 12 deviled egg chicks

Ingredients for Deviled Egg Chicks:

  • 12 large eggs, hard boiled and peeled
  • 1/3 cup mayonnaise
  • 1 1/2 tsp dijon mustard*, or add to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp salt, or to taste
  • 1 small carrot, peeled and sliced into rings
  • 6 black olives

What You Need for this Easter Egg Recipe:

  • -sharp knife
  • -plastic straw

Instructions

  • Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  • In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
  • For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

Notes

*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Deviled Egg Chicks
Skill Level: Easy
Cost to Make: $4-$5

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

A close up of a chick made out of an egg

Each little chick has it’s own personality. This one’s the cutie of the pack and reminds me of my youngest sister’s baby picture lol (first row on the left). Cute as can be!

A group of kids posing for a photo

Do you have any fun Easter traditions? Cute ideas for kids (or adults?) 😉 I hope you have an awesome Easter!

Oh P.S. If you want to make Old World Natural Easter Eggs this year, save those onion peels!!

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Karie Kamen
    April 9, 2023

    I wish I could post a picture! 😂😂
    NAILED IT! (Not)

    They tasted delicious though and I SHALL try again!

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Oh no! Practice makes perfect so don’t give up trying.

      Reply

  • Ashley
    April 7, 2023

    Do you have any suggestions on the safest way to transport these little chicks so they don’t slide around and fall apart in the car on the way to our family Easter gathering?

    Reply

    • NatashasKitchen.com
      April 7, 2023

      Hi Ashley! My guess would be to arrange them as closely together as possible in a “just the right fit” container so there isn’t any wiggly room for them to slide around. I would use a container or serving plate that has a lifted edge of some sort so they don’t fall off the plate. Another thought would be to stack them individually in a cupcake liner. I hope that helps. 🙂

      Reply

  • Kathy E Hausknecht
    April 4, 2023

    I have been making hard boil eggs in my stove top steamer for years, the same one I steam vegetables in. Bring a few inches water to boil, add eggs to steamer basket cover and cook 12 minutes, then ice water for 5, the shells just slide off. 10 minutes will yield a softer yolk.

    Reply

  • Pam
    March 30, 2023

    I am so making these for the party we are having in the Senior Apartment building I live in. They hopefully as you said “have everybody come out of their shell”.
    Love your blog and all your seafood and chicken recipes!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you so much, Pam! I hope they are a huge hit!

      Reply

  • Cheryl
    March 30, 2023

    Cannot wait to make these, I will do a trial run before Easter! I am also excited to make your pork tenderloin. The fact I will not marinate is great as I have tried many different marinades and picky hubby just does not care for. Thanks for all tour great recipes! Happy Easter
    to you and yours.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you, Cheryl! I hope you love this recipe. Happy Easter.

      Reply

  • Raegan
    February 11, 2023

    they are adorable! I haven’t made them yet LOL! but I absolutely love you and your blog, and when I read the about me section I was thrilled to know you and your fam are Christians!

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Raegan! Thank you very much. I appreciate the love and support.

      Reply

  • Doctor Grandma Jeannie
    August 31, 2022

    DISASTER! Extremely cute, but almost impossible to execute. When the top third of the egg is cut off, variable amount of white/yellow is included, depending on the position of the yolk within the egg (which can not be seen well from the outside of the egg.) If you cut off too much yolk, (more than half), then you have no place to put the filling. If you cut off too little yolk, (less than half of the yolk), then the opening over the yolk is too small for scooping out the yolk. Attempting to do so causes the white to split, rendering it useless for filling and/or display. Out of 2 dozen eggs, I got only ONE that looked good, and another TWO that were awful and pitiful but still kind of cute. The rest we just had to dump in a bowl and eat more as a salad than as devilled eggs. Perhaps this would be easier if the eggs were boiled in a fixed, upright position and all of them had either pointy ends up or pointy ends down. I’m not sure which position would be better so you could slice the yolks about halfway through every time. REALLY CUTE idea, but it didn’t work for me. At 70, I am a very experienced cook, and excellent with crafts.

    Reply

    • Natasha
      September 1, 2022

      Hi Jeannie, I’m sorry to hear that. It sounds like the issue was with cutting too little of the top off the eggs. As you can see in the photos, it’s closer to the center where the cut was made so you can easily pull out the yolk. I didn’t experience the same issue but I think it’s because I cut the white closer to the center and you should just be able to press on the sides of the bottom half to get the yolk to slide out. Also, make sure the eggs are hard boiled eggs and not undercooked which might make it harder for the yolks to come out. Lastly, I wonder if eggs that are farm-fresh would be more difficult to remove the yolk? I haven’t tested with those so I”m not sure if that is the case for you. I hope that helps.

      Reply

      • Bryan Bounous
        March 22, 2023

        One way to center the yolk before hard boiling is to keep your egg carton on its side for at least 24 hours before using. This was a tip I saw in a video by Alton Brown, and it worked for me. They all weren’t *perfectly* centered yolks after I cooked them, but they were darn close.

        Reply

        • NatashasKitchen.com
          March 22, 2023

          Thank you for sharing, Bryan! 🙂

          Reply

        • Theresa Reynolds
          March 31, 2023

          I also keep my eggs on the side in the refrig to center the yolks.
          Works great!

          Reply

  • Peter Styles
    April 15, 2022

    Have you thought of using the base of the chick you cut off to level the egg as a tail feather?

    Reply

    • NatashasKitchen.com
      April 15, 2022

      I have not, but that would be lovely! If you try this, please share a picture. We’d love to see it. Tag us @NatashasKitchen

      Reply

  • Lesa
    March 18, 2022

    These are so cute! I was looking for a good after-school snack for my grandsons. Afterward, we are going to the local farm store to see baby chicks!

    Reply

    • Natashas Kitchen
      March 18, 2022

      Aww, I bet they will have the best time visiting the baby chicks!

      Reply

  • Robert
    April 4, 2021

    Thanks so much, fun and easy to make but impressive looking, everyone loved them.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome, Robert. Glad it was a hit!

      Reply

  • Becky
    April 4, 2021

    Thank you for the recipe! I made them and they turned out amazing. I just shredded romaine lettuce for the grass as I did not have parsley on hand. My family thinks they are so cute!

    Reply

    • Natashas Kitchen
      April 5, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Becky!

      Reply

  • Taylor baldwin
    April 2, 2021

    Can you make this ahead of time?

    Reply

    • Natasha
      April 2, 2021

      Hi Taylor, yes these would keep well made a day ahead then covered and refrigerated so they don’t dry out.

      Reply

  • Gail MacIntyre
    March 30, 2021

    Hi Natasha
    Thank you so much for sharing your recipes! I just love making them!
    They are simple and delicious!

    Reply

    • Natashas Kitchen
      March 30, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Tory Reibling
    March 20, 2021

    I love this idea. I make the traditional deviled eggs all the time. Can’t wait to surprise my family at Easter with these chicks!

    Reply

    • Natashas Kitchen
      March 20, 2021

      They’re going to love this! Especially the kids!

      Reply

  • Juniper
    January 5, 2021

    So cute !! Can’t wait to make these for Easter !! Your little sister is adorable in that photo..
    What does she think of it now ??
    Until Easter tho’ I am making the deviled eggs with bacon & diced pickles. I have added both to egg salad for sandwhiches but never thought of it for deviled eggs..
    Thankyou again !!

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Thanks, Juniper, I hope you love these eggs recipe!

      Reply

  • Maryam
    September 12, 2020

    WOW! they are so so cute loved em….

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so happy you enjoyed that Maryam!

      Reply

  • skyler
    April 13, 2020

    cool

    Reply

  • Carolyn
    March 6, 2020

    Instead of carrot for beak, used nacho flavored doritos. Yummy spice enhances flavor of egg.

    Reply

    • Natashas Kitchen
      March 6, 2020

      Thank you so much for sharing that with us.

      Reply

      • Cathy
        April 5, 2023

        Any alternative to using the black olives for the eyes? I don’t like black olives and don’t want leftovers of them. Thanks.

        Reply

        • Natashas Kitchen
          April 5, 2023

          Hi Cathy, one of my readers used black peppercorns as substitutes. Here’s what another reader wrote: “I made them, I didn’t have olives so I used Hawaiian black salt for the eyes, they were delicious!! My family loved them. 🐣” I hope that helps!

          Reply

  • Nanc
    November 26, 2019

    My family doesn’t like mustard. I do make a bacon variety deviled eggs, but would love it if you can recommend something to replace the mustard for something closer to classic deviled eggs?

    Reply

  • Nancy
    July 21, 2019

    Loved these… and great for the grandkids… picking their favorite chick…………. Natasha…. thank you for being here…. you’ve taught me so much… you’ve improved my cooking and my understanding of food in general….

    Reply

    • Natashas Kitchen
      July 21, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Nancy. I’m all smiles!

      Reply

  • Patty Curcio
    April 29, 2019

    I made them, I didn’t have olives so I used Hawaiian black salt for the eyes, they were delicious!! My family loved them. 🐣

    Reply

    • Natashas Kitchen
      April 29, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Patty!

      Reply

  • Olga
    April 20, 2019

    These look really good! You should totally make a video for this recipe.

    Reply

    • Natashas Kitchen
      April 20, 2019

      Thank you for that suggestion Olga!

      Reply

      • Olga
        April 20, 2019

        Also, can I substitute the dijon mustard with normal yellow mustard? I don’t have white wine vinegar on hand, and I’m making them today.

        Reply

        • Natasha
          April 21, 2019

          Hi Olga, yes regular yellow mustard will work well. Happy Easter!

          Reply

  • Yelena
    April 20, 2019

    Wow these chicks look so cute! And delicious. Do you have any tips on how to peel your eggs without ruining the whites?

    Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Yelena, we linked this in the recipe 🙂 I hope it helps.

      Reply

  • Mikhaela Javier
    April 16, 2019

    This is so cute and it’s easy to make. Even the kids at home would surely enjoy doing this too!

    Reply

    • Natashas Kitchen
      April 16, 2019

      This is a favorite with the kids!

      Reply

  • Steve F
    April 1, 2019

    I didn’t have olives so I used peppercorns for the eyes. 🙂

    Reply

    • Natashas Kitchen
      April 1, 2019

      That’s a great idea!

      Reply

  • Susan Kloss
    March 19, 2019

    For very fresh eggs, put 1/4 C baking soda in the water … then after they’re done, crack and put in ice water … peels come right off

    Reply

    • Natashas Kitchen
      March 19, 2019

      Thank you for that tip, Susan!

      Reply

  • Vickie
    March 19, 2019

    Adorable😍

    Reply

    • Natashas Kitchen
      March 19, 2019

      These are so perfect for Easter! 🙂

      Reply

  • Tanya Lisovskiy
    August 14, 2018

    These were such a hit on Easter! everyone loved them and they were so good 🙂

    Reply

    • Natashas Kitchen
      August 14, 2018

      I’m so happy to hear that! Thank you for sharing your great review Tanya!

      Reply

  • Melanie
    April 2, 2018

    Made these yesterday and they turned out awesome. I used a carrot peeler tip to poke around the the egg to cut the top off for a more cracked egg look. thanks!

    Reply

    • Natasha's Kitchen
      April 2, 2018

      You’re welcome Melanie! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!

      Reply

  • olya
    April 1, 2018

    I’m gonna make these again. I made them before and they’re so delicious! The yolks with the dijon and seasonings are super good! Mines didn’t turn out that neat. But still, they tasted good. 😉 By the way, you should definitely make a video for this recipe. These little chicks are so cute! 🙂 God bless you Natasha!

    Reply

    • Natasha's Kitchen
      April 1, 2018

      I’m glad to hear the recipe was a success Olya! Thanks for sharing your great review and I will keep your video request in mind for next year. Hope you have a wonderful Easter!

      Reply

  • Tania
    March 28, 2018

    These tend to disappear faster than I can make them! Another way of getting the olive eyes out easily is by covering the end of the straw with a layer of plastic wrap. The straw still cuts into the olive, but the eye quickly pops out!

    Reply

    • Natasha's Kitchen
      March 28, 2018

      I’m happy to hear how popular this recipe is! Thanks for sharing your helpful review with other readers Tania!

      Reply

  • Chris S
    March 24, 2018

    Thank you for this fun recipe. I will be making it for Easter Sunday. Have you ever tried steaming your eggs vs boiling them? I put my eggs in a steamer basket for 15 min or so and then refrigerate them. The shell comes off incredibly easily once the eggs are cold enough; no more ripped whites.

    Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Chris, thank you so much for sharing! I wonder if that would make our own eggs (from our chickens) easier to peel. I will have to try that!!

      Reply

  • Ruth-Ann
    April 21, 2017

    This popped up for me on Yummly so I marked it for Easter. I didn’t get it quite as smooth as yours and peeling the shells took forever. But they made for very cute Easter table guests 🙂 Thank you!

    Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      You are welcome Ruth-Ann and thank you for writing in 😬.

      Reply

  • Raya
    April 20, 2017

    Hi Natasha. I made these for Easter with kids. They are super cute and yummy. Really nice dish on the table! Thanks and i will be making these again.

    Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome! I’m happy to hear your family enjoy them! 🙂

      Reply

  • Olga S.
    April 19, 2017

    I made them on Easter. Super cute! Taste even better. Thank you for sharing the recipe.

    Reply

    • Natasha's Kitchen
      April 19, 2017

      You’re welcome Olga! I’m glad you enjoyed the recipe and appreciated the cuteness! 🙂

      Reply

  • Sumiya Pervin
    April 18, 2017

    Thanks to shear such nice recipe.Your recipe easy, uncommon of course alluring!I will try it.

    Reply

  • Tom
    April 17, 2017

    Excellent idea!!!! Made these and my mom and my little niece promptly made me made a dozen more hahaha. Also my niece wasnt sure whether to eat them or just look at them lol 🙂 Thank you!!!

    Reply

    • Natasha's Kitchen
      April 17, 2017

      You’re welcome! Thanks for sharing your awesome review Tom!

      Reply

  • GigiLyn
    April 17, 2017

    I made these for Easter and let me just say, they were a “big hit”… I kept telling my family it was ok to go ahead and eat them because everyone thought they were too cute to eat- LoL!

    Reply

    • Natasha's Kitchen
      April 17, 2017

      That’s great! They are really that cute! I’m happy to hear they were such a success! 😀

      Reply

  • Nancy Jo
    April 17, 2017

    I made these for our Easter dinner and my family wanted to know when did I become so creative….they were a hit!

    Reply

    • Natasha's Kitchen
      April 17, 2017

      That’s great Nancy Jo! I’m happy to hear they were such a success! 🙂

      Reply

  • Em
    April 13, 2017

    Oh, I just looovve, love, love this cute idea. This Easter we will have this kind of eggs. My kids will love them too!
    Too cute! Thanks for this authentic idea!

    Reply

    • Natasha's Kitchen
      April 13, 2017

      You’re welcome! Please let me know how they turned out! 🙂

      Reply

  • Precious @ Precious Core
    April 12, 2017

    Hahaha they look so cute! I would totally enjoy making them with my kids. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      April 13, 2017

      My pleasure! They are adorable and so easy to make! 🙂

      Reply

  • Katy
    April 8, 2017

    The chicks are so cute and creative. My daughter wants to make them!
    The family pic is so cute! You were the only darker haired among the blonde sisters, all of you are beautiful by the way!

    Reply

    • Natasha's Kitchen
      April 8, 2017

      Thank you for the great compliments Katy! So sweet 😀

      Reply

  • Valya @ Valya's Taste of Home
    April 7, 2017

    They are just too cute! My kids would be playing with them instead of eating 😀

    Reply

    • Natasha's Kitchen
      April 7, 2017

      LOL! It would be hard not to! 😀

      Reply

  • Lindsay | With Salt and Pepper
    April 6, 2017

    These are TOO CUTE!!!! They just made me so happy to see today 🙂

    Reply

    • Natasha's Kitchen
      April 6, 2017

      They ARE so cute! I’m glad they make you smile Lindsay!

      Reply

  • Olga
    April 6, 2017

    Such a cute version of a deviled eggs!
    Very “happy ” family. :))
    I love those old pictures, serious kids’ faces… looks like we all had same one photographer in our big motherland. :))

    Reply

    • Natasha's Kitchen
      April 6, 2017

      LOL! I’m happy you can relate Olga! 😀

      Reply

  • Laura (Untwisted Vintage)
    April 6, 2017

    These are so cute! What a fun twist on the deviled egg.

    Reply

    • Natasha
      natashaskitchen
      April 6, 2017

      Thank you Laura!! They were so fun to make and eat! 🙂

      Reply

  • Sara @ Last Night's Feast
    April 5, 2017

    Natasha, these are too cute! This would probably even tempt my kids to eat deviled eggs =)

    Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Ha ha! Thank you!! I hope so :). They sure are fun!

      Reply

  • Yolanda
    April 5, 2017

    This is adorable. I can’t wait for next week to make them!

    Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      🙂 🙂 🙂 Thank you Yolanda! I hope you love them!!

      Reply

  • Viktoriya
    April 5, 2017

    You look like you papa)
    And i just noticed that your son looks like you when you were pictured)
    wow!
    Natasha, your chicks look fantastic!
    Question:
    will it be okay to make these a day in advance? along with eyes and beaks?
    and…
    how does the creamy filling taste? Sour and not really?
    Thank you for sharing with another great recipe! You keep working on improving your readers’ cooking and food decorating skiils😉👍

    Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Viktoriya! I’ve always thought I looked like my Dad the most also :). He has a kid picture where he looks like a copy of me in my kid pictures :). These are ok to make the day before along with the eyes and beaks. They don’t really taste sour but if you wanted to make them a little more mild, I would suggest using just 1 tsp of dijon instead of the 1.5 tsp. I hope you enjoy them! 🙂

      Reply

  • Piunik
    April 4, 2017

    Beautiful family picture, you haven’t changed at all, thank you for the recipe.

    Reply

    • Natasha's Kitchen
      April 4, 2017

      You’re welcome! Thank for the great compliment! 🙂

      Reply

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