Deviled egg chicks are a tasty, kid-friendly snack or appetizer on any brunch table.
This easy recipe for deviled eggs shaped like baby chicks is a fun way to usher in spring and is made with only 5 ingredients.
Holly’s Recipe Highlights
- Flavor: Rich and creamy, deviled egg chicks are a cute treat on any Easter table.
- Recommended tools: A small paring knife helps create clean zig-zag edges more safely.
- Time-Saving Tip: Make them up to a day ahead and cover and chill until ready to serve.
- Serving suggestions: Serve on shredded lettuce (grass) on a platter under a tray of crushed ice to keep them cold.
Cluck-worthy Deviled Egg Contents
Eggs: Make hard-boiled eggs or buy them ready-made from the supermarket.
Filling: Mayo and mustard are all that are needed for these adorable little chicks. Yellow mustard has the brightest color, but feel free to experiment with different flavors of mustard. No Mayo? Use Miracle Whip, sour cream, or Greek yogurt instead.
How to Make Deviled Egg Chicks
- Cut the egg whites (full recipe below).
- Blend yolks, mayo, mustard, and seasonings.
- Cut carrot slices into carrot beaks.
- Pipe egg filling into the bottom pieces of the egg, and top with the other egg half.
- Add the beak and the eyes.
Egg-cellent Tips
- Large eggs make for the best presentation.
- Stay true to the mayo/mustard ratios. The filling needs to be a little bit drier than for a classic egg salad to keep the white ‘lid’ from crushing the little chick faces.
- Piping the filling into the eggs with a sandwich bag allows for more control and keeps the eggs neat; plus, the bag can just be tossed after.
- Instead of black food gel for the eyes, try a small piece of black olive, capers, or two sunflower seeds.
- A paring knife will make creating the jagged edges on the egg white fast and easy.
Smart Ways to Store Deviled Eggs
Store leftover deviled egg chicks in a covered container or topped with plastic wrap in the refrigerator for up to 3 days. Frozen deviled eggs are not recommended since they won’t thaw well.
Hard Boiled Egg Recipes
Did you make these Deviled Egg Chicks? Leave a comment and a rating below!
Deviled Egg Chicks
Equipment
Ingredients
- 12 hard boiled eggs peeled
- ½ cup mayonnaise
- 3 tablespoons yellow mustard or to taste
- 1 carrot
- black food coloring optional
Instructions
- 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 take the tops off, then 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. For the beak, place a carrot wedge 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.
Notes
- 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 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Very cute, and something the kids could help make! Thanks for linking up at Fabulously Frugal Thursday!
These are too cute! Thanks so much for sharing at Mix it up Monday 🙂