Deviled Egg Chicks (Easter Recipe)

Jump to Recipe Print Recipe

These adorable deviled egg chicks are the perfect centerpiece and a delicious snack as your guests gather for Easter dinner. And, they’re surprisingly easy to make!

I love making a spread for the holidays because it gives me an excuse to show off the recipes I’ve been working on. And creative hors d’oeuvres are so much fun to make.

Not only are these deviled egg chicks adorable, they’re delicious and surprisingly easy to make, too. The kids and adults love them equally, because while deviled eggs are yummy, these little chicks are just so darn cute. I’ll put them out ahead of dinner, along with my ham and cheese pinwheels and a loaded dip, so everyone has something to nibble on while I get the rest of the meal ready, and they’re a great conversation piece, too. Just look at them!

Ingredients

12 hard-boiled eggs
1/2 tsp Dijon mustard
1/3 cup mayonnaise
1/4 tsp garlic powder
salt and pepper, to taste
1 carrot, peeled
24 peppercorns

How to Make Deviled Egg Chicks – The Steps

Step 1: Peel the eggs and try to make sure they are nice and smooth, I like to boil a few extra in case there are a few that beak or don’t peel nicely.

Step 2: Cut a small piece off the bottom of the egg so it’s able to stand on its own, then cut 1/3 of the egg off the top for the chicks head.

Step 3: Carefully take the yolk out and put into a bowl with the mustard, mayonnaise, garlic powder, salt and pepper. Then, use a fork to really mash it up until it’s smooth and all mixed together.

Step 4: Scoop the egg yolk mix into a piping bag.

Step 5: Pipe the yolk mixture into where the yolk used to be and pile some on top to make the face of the chick.

Step 6: Use a sharp knife to cut triangle beaks and feet out of the carrots and use peppercorns for the eyes.

Step 7: Pop the heads on top of the yolk mix to make the chick’s heads and then place on the beaks, feet and eyes of the chicks.

How to Hard-Boil Your Eggs Perfectly

I have tried 4 methods of hard-boiling eggs, but I have determined the “quick boil” method is best for easy-to-peel eggs and a perfect cook. Here’s the summary for you below:

Place large eggs in a single layer in a saucepan. Cover with water, at least 1-inch over eggs. Cover and bring to a boil.
Immediately remove from heat and let stand, covered for 15 minutes. (12 for medium and small, and 18 for jumbo)
Drain and rinse with cold water until completely cool.

Variations

You can change up your yolk filling any way you like! Here’s a few ideas:

Add some finely crumbled bacon and finely grated cheddar to your mix for a little bit of crunch.
Incorporate a little hot sauce, wasabi, chili flakes, or finely chopped jalapeños to your yolk mix for an extra kick.
Sprinkle in some ranch seasoning, Cajun spices, or curry seasoning for a twist on this classic mix.
Add in a bit of pesto to make your deviled egg chicks more herby and flavorful. This might change the color a little, but greenish chicks are still cute.

FAQs

Can I make these deviled egg chicks in advance?

Absolutely! I suggest making the filling beforehand and keeping it and the whites “bodies” of the chicks covered in the fridge. Then, you can just assemble them before you want to serve.

My yolk mix isn’t getting smooth with a fork, can I blend them?

You can, but I wouldn’t recommend it. Instead, I would use a whisk to get it smoother, or you can even pass it through a sieve to get it super smooth and creamy.

I don’t like mayonnaise, what can I use instead?

You can use sour cream instead, it is a great substitute. You could also use Greek yogurt or crème fraiche to achieve that creamy consistency without mayonnaise.

How to Store Deviled Egg Chicks

Did you serve more food than was eaten? Perfect, you did Easter right. To keep these deviled egg chicks fresh, store them in the fridge either wrapped in plastic wrap or a Tupperware container. They tend to go mushy after a couple of days, so I’d eat them as soon as you can!

Note: If your Easter deviled eggs have been sitting out for more than 2 hours, you shouldn’t keep any leftovers. On the day you serve them, try to put them out in intervals, chilling in between, or only put out as many as you feel may be eaten.