Make these adorable deviled egg chicks and share them at spring gatherings or Easter celebrations!
These cute baby deviled egg chicks are fun, festive, and an easy snack to make with just 4 ingredients!
Cutest Egg Chicks!
- Easter deviled eggs that look like baby chicks are fun treats to make and are sure to bring smiles to kids and grown-ups alike!
- This recipe makes deviled egg chicks that are not only adorably colorful, but they’re also healthy and delicious!
- Everyone loves this low-carb appetizer made with simple ingredients and zero chemicals and preservatives.
- For a fun potluck or picnic, serve deviled egg chicks alongside a buffalo chicken ring, or some fun bacon cheeseburger meatballs.
Ingredients and Variations
Hard Boiled Eggs – Large eggs work best for presentation! Use eggs that are about 1 week old. Keep the freshest eggs for breakfast and use the older ones for this easy recipe. Here’s the best way to get perfect hard-boiled eggs every time.
Filling – Keep the filling simple for this recipe by using just a little mayo and mustard. Sour cream or Greek yogurt can be used in place of the mayonnaise if desired. Plain yellow mustard has a tangy flavor and helps make the yolks extra bright so they look like cute yellow chicks!
How to Make Deviled Egg Chicks
- Slice a piece of an egg from the bottom of each so they stand upright.
- Zigzag cut around each egg and separate the halves. Pop yolks out into a bowl.
- Mash yolks and mix with mayo and mustard, then scoop into a plastic baggie with a corner cut off for piping.
- Use a thin slice from a carrot and cut into wedges to make the beaks (they will be very small).
- Pipe the yolk mixture into the bottom pieces and top with the other half of the egg. Place the carrot ‘beak’ in the center of the egg yolk mixture and make two eyes using a toothpick and a dot of black food coloring (or a small piece of black olive, chia seeds, peppercorns, cloves, or capers).
Tips & Tricks
- Zigzagging the egg whites is easy! Just poke the tip of a paring knife into the egg all the way around and it will easily separate into two halves.
- For beautiful, colored eggs, place the cut whites in a bowl with a bit of food coloring and let them sit until they reach the desired color.
- Keep the mayo/mustard measurements as directed in the recipe because the mixture needs to be a little bit drier so that the ‘lid’ does not squish down! Add a drop or two of yellow food coloring to the yolk mixture for brighter-looking chicks!
- Deviled chick eggs may be served on a bed of shredded lettuce so it looks like green Easter grass. Serve them at room temperature for about an hour. If they remain out any longer, they should be placed over a separate tray filled with crushed ice.
- Make these cute deviled eggs up to a day in advance and refrigerate. If travelling, place them in an egg carton (make sure it’s clean and disinfected) for super easy transportation and then plate them on arrival!
Leftover deviled chick eggs can be kept in the refrigerator covered in plastic wrap for up to 3 days. Do not freeze deviled eggs because they don’t thaw very well. Since they are so fun and easy to make, just whip up a fresh batch!
Deviled Egg Chicks
- 1 dozen eggs boiled and peeled
- ½ cup mayonnaise
- 3 tablespoons prepared yellow mustard or to taste
- 1 carrot
- black food coloring optional
- Slice a bit of egg white off the bottom of each egg so that it will stand upright.
- Using a paring knife, carefully cut around the middle of each hard-boiled egg with a zigzag pattern. Starting at the front and go all the way around.
- Carefully scoop the yolk out with the end of a spoon and place it in a medium sized bowl.
- Blend the mayo, mustard, and egg yolks together until thick and creamy. Scoop the mixture into a plastic zip-top bag and set it aside
- Carefully slice the carrot into ¼ inch or slightly thinner circles. Take each circle and cut it evenly into 6 tiny pie-shaped wedges.
- Snip a corner off of the bag containing the egg yolk mixture, about ¾ inch wide.
- Squeeze the egg yolk mixture into the egg bottoms until it is 1½ – 2 inches above the edge of the egg white.
- Carefully place egg tops onto the yolk mixture. Place a wedge of carrot in the middle of the egg yolk mixture, between the top and bottom egg whites.
- Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick.
- Keep refrigerated until ready to serve!
- Serve deviled egg chicks on a bed of shredded “Easter grass” lettuce.
- Leave them at room temperature for about an hour and if longer, place them over a tray filled with ice.
- Make deviled eggs a day in advance and refrigerate for up to 3 days, covered with plastic wrap.
- If taking these cute egg chicks to another location, place them in a clean and disinfected egg carton for super easy transportation, then plate them on arrival!
- For colored ‘shells’ set the egg whites in cups filled with water and a few drops of food coloring. The longer they sit, the more vibrant the color will be. Once the ideal color has been achieved, drain egg whites on paper towels.
- To make “feet” for the chicks cut a 1/4″ thick circle of carrot. On one side cut out 3 wedges – one one either side of the foot, and one in the middle. Set the egg on the carrot base with the carrot feet sticking out.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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