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Hop into Easter with these irresistibly cute deviled egg chicks, sure to add a playful twist to your festive spread. Combining the classic flavors of creamy mayo and zesty mustard with a playful twist, these little critters bring a fun and festive vibe to your table. With just a handful of ingredients, you can transform ordinary deviled eggs into charming chick creations that everyone will love. Perfect for any spring gathering, these egg-cellent bites are sure to hatch smiles and become the talk of your celebration!
Make your Easter celebration eggs-tra-special this year with these adorable little deviled egg chicks. They are sure to impress with their cuteness.
You might also like to whip up these tasty Cajun shrimp deviled eggs, Bloody Mary deviled eggs, and million-dollar deviled eggs.
Why You’ll Love It
They’re adorable: You can’t deny these little chicks are super-cute!
Perfect for Easter: If you’re on the hunt for Easter-themed goodies, this savory option is really good.
So tasty: Deviled eggs are really delicious (and eggs are healthy too!)
Gluten free and dairy free: Deviled egg chicks are naturally free from both gluten and dairy.
Easter Deviled Egg Chicks Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Hard-boiled eggs create the chick shape.
Mayonnaise: Adds creaminess to the yolk mixture.
Yellow mustard: Enhances the flavor with a slight tang.
Salt and black pepper: Enhances the overall taste.
Carrot: Small triangle-shaped pieces are used for the chick beaks.
Black olives: Small pieces are used for the chick eyes.
How to Make Deviled Egg Chicks
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare hard boiled eggs: Add the eggs to a pan of cold water, then bring it to a boil, remove from the heat, cover and leave for 10 minutes. Transfer the eggs into an ice bath, then peel them carefully. Cut them in half across the middle using a zigzag pattern.
Make the deviled egg filling: Put the egg yolks in a bowl and add mayonnaise, mustard, salt, and pepper, mashing well to combine.
Assemble the deviled egg chicks: Spoon or pipe the egg yolk mixture into the bottom egg whites, rounding the tops, then put the egg white tops on them. Decorate with carrot pieces and black olive pieces as the beaks and eyes.
Serve them: Arrange the deviled egg chicks on an Easter-themed serving platter and enjoy.
Substitutions and Variations
Mayonnaise: Greek yogurt can be substituted for a tangy twist.
Yellow mustard: Dijon mustard can be used for a slightly different taste.
Egg yolk filling add-ins: Mix a little paprika, garlic powder, a few drops of hot sauce, pickle juice or lemon juice, fresh dill, or finely chopped chives into the yolk filling to add more flavor.
Carrot: Red bell pepper can work as a substitute.
Black olives: Capers are a good alternative.
Serving Suggestions
As an appetizer: Serve your Easter chick deviled eggs with an aperitif, perhaps some of these yummy cottontail margaritas.
As a snack: Enjoy one paired with a baby chick mini cheeseball!
As part of a buffet: Arrange them on a bed of shredded lettuce or cabbage (to resemble Easter grass or a nest) on a serving platter. Other buffet options for an Easter spread include jam and buttercream sandwich cookies, strawberry Bundt cakes and carrot cake cupcakes.
How to Store Chick Deviled Eggs
Store: Store the assembled chicks in an airtight container in the refrigerator and eat within 2 days.
Freeze: These don’t freeze well.
Top Tips
Make a “nest”: Arrange the chicks on a bed of lettuce or shredded cabbage to create a “nest” effect.
Use an egg timer: I find that 10 minutes is the perfect cooking time, so consider using a timer for perfect doneness.
Serving platter: Don’t use a deviled egg platter because they’re shaped to hold normal deviled eggs horizontally and these deviled egg chicks need to stand upright.
Deviled Easter Egg Chicks FAQs
Yes, you can boil and peel the eggs a day in advance and store them in the refrigerator. Prepare the yolk mixture separately and assemble the chicks on the day of serving for the freshest presentation.
Sure, you can snip the corner off a Ziploc bag and use that instead. Alternatively, you can spoon the egg yolk mixture into place.
Deviled Egg Chicks Recipe
Deviled Egg Chicks
Equipment
- Pastry Bag Optional
Ingredients
- 12 eggs, large
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
To Decorate:
- carrot, cut into small triangles
- black olives, cut into small pieces
Instructions
Cook the Eggs:
- Put the eggs in a single layer in a saucepan and cover them with water.
- Bring to a boil over a medium heat.
- Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Transfer the eggs to a bowl of ice water to cool.
Prepare the Eggs:
- Gently peel the cooled eggs and then, using a sharp paring knife, carefully cut a zig-zag pattern around the upper third of each egg to create a “cracked shell” effect.
- Remove the top portion and set aside.
- Separate the yolks into a bowl, and then mash in the mayonnaise, yellow mustard, kosher salt, and ground black pepper until smooth.
- Spoon or pipe the yolk mixture back into the bottom egg whites, filling generously to create a rounded “chick” body.
- Add the reserved egg tops back on at an angle.
Decorate the Deviled Eggs:
- Insert a carrot triangle into the yolk mixture for the beak and 2 olive pieces above the beak for the eyes.
- Chill until required and serve on a platter.
Notes
Use an egg timer: I find that 10 minutes is the perfect cooking time, so consider using a timer for perfect doneness.
Serving platter: Don’t use a deviled egg platter because they’re shaped to hold normal deviled eggs horizontally and these deviled egg chicks need to stand upright.
Nutrition
These are the cutest deviled eggs you ever saw, and they’re wonderful served for an Easter brunch or buffet. You can make your deviled egg mixture ahead and assemble them on the day. These absolutely adorable chick eggs are made with hard boiled eggs, mayonnaise, mustard, and little pieces of carrot and black olives for the eyes and beaks. They’re so darn cute and you’ll want to make them every Easter.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
