Description
These Deviled Egg Chicks are guaranteed to steal the spotlight at any Easter table. Classic deviled eggs get a playful makeover with piped yolks shaped like fluffy chicks, complete with tiny eyes and carrot beaks. They’re familiar, festive, and irresistibly cute—perfect for kids and adults alike.
Ingredients
6 large eggs
3 tbsp mayonnaise or Greek yogurt
1 tsp Dijon mustard
Salt & black pepper, to taste
1 small carrot, cut into tiny triangles (beaks)
Black peppercorns or black sesame seeds (eyes)
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil.
Turn off heat, cover, and let eggs sit for 10–12 minutes.
Transfer to ice water, cool completely, then peel.
Slice eggs in half lengthwise and carefully remove yolks.
Mash yolks with mayonnaise, mustard, salt, and pepper until smooth.
Spoon or pipe yolk mixture back into egg whites, forming a rounded “chick” shape.
Add two peppercorns or sesame seeds for eyes and a small carrot triangle for the beak.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
Nutrition
- Fat: 7g
- Carbohydrates: 1g
- Protein: 6g