Super easy, super cute little chickens made from hard-boiled eggs are fun to serve on Easter or in a lunch box.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
3
Yield:
3 little chickens
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice 6 circular pieces of carrot. Cut 2 small triangles from 3 of the circular pieces to be head feathers. Cut 1 large triangle from the remaining 3 circular pieces to be the feet. Set triangles aside.

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  • Slice off the bottom of each egg at the wide end so they can sit upright.

  • Place 3 carrot feet on a plate and place an egg on top of each. Slice the top of each egg about 1 centimeter down using a knife. Wedge a head feather into each egg.

  • Poke a hole in the front of each egg, aligning with head feather. Wedge a larger triangle into each hole as beaks.

  • Poke 2 sunflower seeds into the front of each egg as the chicken's eyes.

  • Serve eggs on a bed of kale.

Cook's Note:

This is super simple, but make sure your eggs are hard-boiled. You will be serving these cooled, and soft-boiled eggs don't do well for this.

Nutrition Facts

101 calories; protein 7.1g 14% DV; carbohydrates 3.6g 1% DV; fat 6.4g 10% DV; cholesterol 212mg 71% DV; sodium 79.1mg 3% DV. Full Nutrition
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