Description
Deviled Egg Chicks are a fun and creative twist on classic deviled eggs, featuring a creamy, tangy yolk filling and adorable chick decorations made from simple ingredients. Perfect for Easter, spring gatherings, or kid-friendly parties, these bite-sized appetizers are easy to prepare and always a crowd favorite.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 medium carrot (for beaks and feet)
- 2 black olives or peppercorns (for eyes)
- 1/4 teaspoon paprika (optional)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely before peeling.
- Slice a small portion off the bottom of each egg so it stands upright, then cut off the top third to create a lid.
- Carefully remove yolks and place them in a bowl.
- Mash yolks until smooth, then mix in mayonnaise, mustard, salt, and pepper.
- Spoon or pipe the filling into the bottom egg whites, slightly overfilling.
- Place the top portion back on at an angle to resemble a chick hatching.
- Cut carrot into small triangles for beaks and strips for feet, then insert into the filling.
- Add small pieces of olives or peppercorns as eyes.
- Chill in the refrigerator for at least 20 minutes before serving.
Notes
- Use slightly older eggs for easier peeling.
- Pipe the filling for a cleaner, professional look.
- Do not overcook eggs to avoid a green ring around yolks.
- Store Deviled Egg Chicks in the refrigerator until ready to serve.
- Assemble just before serving for best presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg chick
- Calories: 70 kcal
- Sugar: 0.3 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 95 mg