Many recipes around the internet inspired these Deviled Egg Chicks. They are so fun to make and delicious to eat. If there is one thing I love, it is getting together with the family to do an edible craft, and this recipe fits!!
If you love cute Easter crafty edibles, you will love these recipes, too! Try our Bunny Bum Cookies or our super cute Easter Bunny Cupcakes.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
These little chicks can have a fringed hat or a straight hat. We made both as you can, too. They are adorable either way.
Why I Love This Recipe
- Super cute to serve at Easter
- Easy to make
- An edible craft
- Delicious
- Makes everyone smile
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Mud Pie Deviled Egg Tray, 15.25″ x 7″, White
Mud Pie Stoneware Bunny 11″ x 16″ Platter, White
16 Inch Piping Bags Disposable, 100Pcs Large Pastry Bags, Frosting Bags
Eggs are a fast, easy, economical, and nutritious way to feed your family for not only breakfast and lunch but for dinner, too. Many recipes using eggs are well under the 30-minute mark, so you have a meal on the table or in the lunchbox in no time. Above all, they pack a big wallop of protein in such a small and nutrient-dense package. Our recipe today shows a great way to have a nutritious treat instead of all the chocolate that the bunny brings!
Ingredients for Deviled Egg Chicks
Cute little Deviled Egg Chicks need just a simple garnish from black peppercorns for the eyes and carrots for the beak and feet.
Recipe Ingredients
Large eggs, hard-boiled, cooled, and peeled – I love using our Instant Pot for hard-boiled eggs, as they cook perfectly; check out this recipe. Or if you don’t have a pressure cooker, then bring the water to a boil first and add the eggs and boil for 10 minutes, then place in an ice bath for 15 minutes.
Mayonnaise – This makes the filling creamy.
Dijon mustard – This adds the perfect tang and flavor to the yolks.
Salt, to taste – You can use table salt here or Kosher.
Carrot – This is for the beak and feet.
Whole peppercorns, or black food coloring – This is for the eyes.
How to Make Deviled Egg Chicks
Using a sharp paring knife, carefully cut around the middle of the egg in a zig-zag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges. Otherwise, if you want a straight edge, slice the egg in half.
Carefully spoon out the yolks using a small spoon and place them in a medium mixing bowl.
Add the mayonnaise, Dijon mustard, and a pinch of salt to the bowl and mash the egg yolks with a fork until smooth and creamy.
Transfer the egg mixture into a piping bag or plastic sandwich bag and set aside.
Carefully slice the carrot into small triangles that will form the beak of each chick. Also, slice small sticks about 1/2″ and make 6 per egg, depending on if you want them all to have feet or not.
If necessary, slice a bit off the bottom of 1/2 the whites so that it will stand upright on a plate or platter.
Snip the end of the piping bag or corner of the sandwich bag, making about a ½ inch hole.
Pipe the egg mixture into the egg bottoms, dividing the mixture equally between the eggs. Fill them about 1 1/2 inches above the edge of the bottom egg white.
Carefully place the top egg white onto the yolk mixture. Don’t push it down, you don’t want the yolk mixture to squish out.
Place one of the carrot triangle beaks in the middle of each egg, between the top and bottom of the whites.
Add 2 whole peppercorns to each chick for the eyes. Or if you are using food coloring, dip the end of a toothpick into the food coloring and place 2 dots on each chick for eyes.
Keep covered in the refrigerator until ready to serve. Remove them from the fridge 15 minutes before serving to allow them to warm slightly.
Recipe Pro Tips!
Pro Tips for Easter deviled eggs
How Long do Deviled Eggs keep?
You can make the Deviled Egg Chick the day before. I would decorate them just before serving, though, so they look fresh.
Otherwise, they can be kept for up to 3 days in the refrigerator for leftovers in an air-tight container.
What Can I Use for the Eyes of the Chicks?
Besides peppercorns and food coloring, you can also use tiny rounds of black olives. These can be cut out using a straw to get the round shape. The peppercorns may be spicy for kids, so warn them ahead of time to remove them if they want to.
DO YOU WANT MORE DEVILED EGG RECIPES?
We love deviled eggs here and have them every Easter. Here are some of our favorites.
Deviled Egg Chicks
Video
Ingredients
- 8 large eggs hard boiled, cooled and peeled
- 1/3 cup mayonnaise
- 1 1/2 tsp Dijon mustard
- Salt to taste
- 1 carrot
- Whole peppercorns or black food coloring
Instructions
- Using a sharp paring knife, carefully cut around the middle of the egg in a zig-zag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges. Otherwise, if you want a straight edge, slice the egg in half.
- Carefully spoon out the yolks using a small spoon and place them in a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, and a pinch of salt to the bowl and mash the egg yolks with a fork until smooth and creamy.
- Transfer the egg mixture into a piping bag or plastic sandwich bag and set aside.
- Carefully slice the carrot into small triangles that will form the beak of each chick. Also, slice small sticks about 1/2″ and make 6 per egg, depending on if you want them all to have feet or not.
- If necessary, slice a bit off the bottom of 1/2 the whites so that it will stand upright on a plate or platter.
- Snip the end of the piping bag or corner of the sandwich bag, making about a ½ inch hole.
- Pipe the egg mixture into the egg bottoms, dividing the mixture equally between the eggs. Fill them about 1 1/2 inches above the edge of the bottom egg white.
- Carefully place the top egg white onto the yolk mixture. Don’t push it down, you don’t want the yolk mixture to squish out.
- Place one of the carrot triangle beaks in the middle of each egg, between the top and bottom of the whites.
- Add 2 whole peppercorns to each chick for the eyes. Or if you are using food coloring, dip the end of a toothpick into the food coloring and place 2 dots on each chick for eyes.
- Keep covered in the refrigerator until ready to serve. Remove them from the fridge 15 minutes before serving to allow them to warm slightly.
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!