This Easter Chick Deviled Eggs Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. How do I make deviled eggs look like baby chicks?
Cut eggs so the yolk sits higher, pipe the filling into the white, add two black peppercorn eyes, and a small triangle of carrot for the beak. Tiny carrot slivers make feet.
2. What makes the filling for chick deviled eggs?
The standard deviled egg filling — mashed yolks, mayo, mustard, salt, and pepper — works perfectly. The yellow color naturally looks like a chick body when piped into the white.
3. How do I cut the eggs for the chick shape?
Cut about ⅓ from the top of the egg (not in half). The larger bottom becomes the body, and the smaller top piece becomes the chick's hat or can be discarded.
4. What tip should I use for piping the filling?
A large round piping tip creates a smooth chick body. A star tip gives a textured, fluffy look. Without a piping bag, a zip-top bag with the corner snipped works.
5. How do I make the eyes and beak?
Press two black peppercorns or tiny dots of black sesame into the filling for eyes. Cut a small triangle from a carrot slice for the beak and press gently into position.
6. Can I make these the day before Easter?
Boil and peel the eggs a day ahead. Make the filling and refrigerate separately. Assemble and decorate the chicks the morning of your Easter gathering for the freshest look.
7. How do I transport deviled egg chicks without them falling over?
Use a deviled egg tray with indentations, or cut thin slices from the bottom of each egg so it sits flat. Nestle them in shredded green paper grass for an Easter basket effect.
8. How do I boil eggs so they peel perfectly?
Start eggs in boiling water (not cold), cook 12 minutes, then plunge into an ice bath. Starting in boiling water shocks the shell loose from the white for easy peeling.
9. What other Easter decorations can I add?
Place the chick eggs on a bed of shredded green lettuce or herb sprigs to mimic grass. Tiny edible flowers or micro herbs add a spring garden touch to the presentation.
10. Are these good for kids to help make?
Perfect — kids love pressing in the peppercorn eyes and carrot beaks. Let adults handle the boiling and peeling, and kids can decorate. It is a fun Easter kitchen activity for the family.
Watch How to Make This
Easter Chick Deviled Eggs Recipe
Ingredients
Method
- Slice through the top ⅓ of each egg, ensuring some of the yolks are included in the slices. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
- Mix egg yolks, mayonnaise, mustard, sweet relish, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
- Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
- Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peeking out of the egg.
- Enjoy your Easter Chick Deviled Eggs!
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- Homemade Soft Pretzels
- Homemade Funnel Cakes
- No Bake Peanut Butter Eggs
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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