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Deviled Egg Chicks are an adorable, delicious, and fun twist on the classic party appetizer. They are truly the perfect recipe for Easter. Creamy, tangy deviled egg filling is piped into hard-boiled egg halves and decorated to resemble cute baby chicks. They are easy to make and irresistibly charming.
Deviled Egg Chicks
Easy Deviled Egg Chicks are perfect for any springtime gatherings. They’re sure to be the star of your party spread! Need a cute and easy Easter appetizer? Try these crowd-pleasing hatching chick-deviled eggs.
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Ingredients:
- Hard-boiled eggs
- Mayonnaise – If you like a lot of tang, try using Miracle Whip instead of mayonnaise.
- Salt
- Black pepper
- Dijon mustard – You could use any type of mustard for this. If you don’t have Dijon, spicy brown would give it a nice kick, or classic yellow would give it a vibrant yellow color.
- Carrot
- Black olives – If you prefer, you could also use black cookie icing from the baking aisle of your grocery store for the eyes.
- Curly parsley or lettuce – Optional garnish for serving.
Optional Ingredients
What else can I add for additional flavors?
There are several ways to make deviled eggs, and every family seems to have its own preferences regarding the filling. This filling is simple and delicious, but here are a few extras that may bring more flavor to the party. Of course, you can always put your own spin on this recipe and add your favorite mix-ins, but here are a few ideas to get you started.
- Try a couple drops of hot sauce for a fiery kick.
- You can add a teaspoon of sweet relish for a bit of acidic tang.
- Add dill for a refreshing taste.
- Pickle juice for additional flavor.
- Diced red bell pepper for color, texture, and taste.
- You can add ½ teaspoon of smoked paprika for a smokey addition.
- You can add 1 teaspoon ranch seasoning powder for a burst of flavor.
Recipe:
Create a flat surface. Cut the base of the egg. Using a small, sharp knife, slice off a small amount of the hard-boiled egg at the wide end, being careful not to slice into the yellow yolk. This will give the egg base a flat surface to stand upright so it won’t roll around.
Cut out the shell. Cut off the top portion of the egg about 1/3 of the way down. This will be the top of the chick’s egg, so set it aside and don’t discard it. When you make the cut, you can use one swift, smooth, straight cut, or you can add a jagged edge like a chick’s shell. To do this, use a small, sharp knife and cut zigzags.
Remove the yolks. Once your egg top is cut, gently scoop the egg yolks with a spoon or gently squeeze it to pop it out. Put the cooked yolks in a medium mixing bowl and set aside the whites.
How to Hard Boil an Egg
Place eggs in a large pot of cool water. Make sure the water covers the eggs completely. Place your pot on the burner over medium-high heat and allow the water to come to a rolling boil. When the water boils, turn the heat off and remove the pot from the burner. Cover and let the eggs rest in the pot, covered for 12 minutes. Drain the eggs and transfer them to a bowl of ice cold water to stop the cooking process. Peel right away for a smooth peeling process.
Make the filling. Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, mustard, salt, and pepper, and continue to mash the yolks until all ingredients are incorporated and the egg yolk mixture has a smooth consistency.
Pipe the filling. Transfer the yolk filling to a piping bag, pastry bag, or zip-top plastic bag with a hole cut in the tip. Pipe the filling into the bottom of the egg bases until it is over the edge by about ½ inch.
Top with the top shell. Gently place the egg top on top of the yolk. Tilt the lids back at a 45° angle as you place it down so that it sits like a hat.
Make the eyes and beak. Peel a very thin layer of carrot using a vegetable peeler and cut it into tiny triangles using a small knife. Punch holes into the olives using a straw. Use the triangles as a beak and the olive dots as eyes.
Plate and serve. Place your deviled egg chicks on a serving platter and serve at room temperature or chilled over a bed of lettuce or some curly parsley for a spring touch.
Storage Instructions
If you have leftover deviled egg chicks, you can store them in the refrigerator. Transfer them to an airtight container, keeping them upright. They’ll keep in the fridge for 3-4 days.
More Easter Recipes
Deviled Egg Chicks Recipe
Deviled Egg Chicks
Equipment
- small sharp knife (like a paring knife)
- piping bag or plastic zip-top bag
- vegetable peeler
- straw
- serving platter
Ingredients
- 12 hard boiled eggs cooled and peeled
- ¼ cup mayonnaise
- 1 ½ teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large carrot peeled and washed
- 2 black olives
- Curly parsley or bed of lettuce for serving
Instructions
- Create a flat surface. Using a small, sharp knife, slice off a small amount of egg at the wide end of the hard boiled egg, being careful not to slice into the yellow yolk. This will give the egg a flat base to stand upright so it won’t roll around.
- Cut out the shell. Cut off the top portion of the egg about 1/3 of the way down. This will be the top of the chick's egg so set it aside and don't discard. When you make the cut, you can use one swift smooth straight cut or you can add a jagged edge like a chick’s shell. To do this use a small sharp knife and cut zig zags.
- Remove the yolks. Once your egg top is cut, gently scoop out the yolk with a spoon or squeeze it gently to pop it out. Put the yolks in a medium bowl and set aside the whites.
- Make the filling. Mash the yolks with a fork until you have a fine crumble of yolk. Add the mayonnaise, mustard salt and pepper and continue to mash the yolk with the fork until all ingredients are incorporated and the mixture has a smooth consistency.
- Pipe the filling. Transfer the yolk filling to a piping bag or resealable bag with a hole cut in the tip. Pipe the filling into the bottom of each egg base until it is up over the edge by about ½ inch.
- Top with the top shell. Place the egg top gently on top of the yolk. Tilt the top back at a 45° angle as you place it down so that it sits like a hat.
- Make the eyes and beak. Using a vegetable peeler, peel a thick slice of carrot and then use a small knife to cut it into triangles. Use a straw to punch holes into the olives. Use the triangles as a beak and the olive dots as eyes.
- Plate and serve. Place your deviled egg chicks on a serving platter and serve at room temperature or chilled over a bed of lettuce or some curly parsley for a spring touch.
