Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

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This is truly a fun Easter Egg Recipe. These deviled egg chicks are a little bit hilarious but they will be the talk of your kitchen! Traditional dressed eggs are fun, but this year come out of your shell (get it? ha ha) and turn them into chicks!!

Easter egg chicks are absolutely adorable. Adding the fresh parsley at the base gives them that “free range” feel that everyone is after. Chirp, chirp, chirp…

I had so much fun making these and then I laughed at how cute they were. The last one looks a little like my youngest sisters’ baby pictures! 

Ingredients for Deviled Egg Chicks:

12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 tsp dijon mustard*, or add to taste
1/4 tsp garlic powder
1/8 tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar

What You Need for this Easter Egg Recipe:

-sharp knife
-plastic straw

Click Here for Perfect Hard Boiled Eggs tutorial

Two photos one of eggs in a bowl of water and one of eggs in ice water

How to Make Deviled Egg Chicks:

1. Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

Tip: If you have troubling peeling eggs, try peeling under a slow stream of water. Very fresh eggs do not peel easily so I usually boil a few extra eggs to be on the safe side.

A knife sitting on top of a wooden cutting board with an egg that is cut into

2. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

3. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.

Two photos one of olives being cut into circles with a straw and one of carrots being cut into triangles

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

Natasha's Kitchen Cookbook

Easter Egg Recipe - Deviled Egg Chicks

5 from 47 votes
Author: Natasha of NatashasKitchen.com
Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com
Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 12 deviled egg chicks

Ingredients for Deviled Egg Chicks:

  • 12 large eggs, hard boiled and peeled
  • 1/3 cup mayonnaise
  • 1 1/2 tsp dijon mustard*, or add to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp salt, or to taste
  • 1 small carrot, peeled and sliced into rings
  • 6 black olives

What You Need for this Easter Egg Recipe:

  • -sharp knife
  • -plastic straw

Instructions

  • Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  • In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
  • For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

Notes

*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Deviled Egg Chicks
Skill Level: Easy
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

A close up of a chick made out of an egg

Each little chick has it’s own personality. This one’s the cutie of the pack and reminds me of my youngest sister’s baby picture lol (first row on the left). Cute as can be!

A group of kids posing for a photo

Do you have any fun Easter traditions? Cute ideas for kids (or adults?) 😉 I hope you have an awesome Easter!

Oh P.S. If you want to make Old World Natural Easter Eggs this year, save those onion peels!!

Easy and fun Easter Egg Recipe. A creative spin on traditional dressed eggs. Deviled egg chicks were the talk of my kitchen - the cutest Easter chicks! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Karie Kamen
    April 9, 2023

    I wish I could post a picture! 😂😂
    NAILED IT! (Not)

    They tasted delicious though and I SHALL try again!

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Oh no! Practice makes perfect so don’t give up trying.

      Reply

  • Ashley
    April 7, 2023

    Do you have any suggestions on the safest way to transport these little chicks so they don’t slide around and fall apart in the car on the way to our family Easter gathering?

    Reply

    • NatashasKitchen.com
      April 7, 2023

      Hi Ashley! My guess would be to arrange them as closely together as possible in a “just the right fit” container so there isn’t any wiggly room for them to slide around. I would use a container or serving plate that has a lifted edge of some sort so they don’t fall off the plate. Another thought would be to stack them individually in a cupcake liner. I hope that helps. 🙂

      Reply

  • Kathy E Hausknecht
    April 4, 2023

    I have been making hard boil eggs in my stove top steamer for years, the same one I steam vegetables in. Bring a few inches water to boil, add eggs to steamer basket cover and cook 12 minutes, then ice water for 5, the shells just slide off. 10 minutes will yield a softer yolk.

    Reply

  • Pam
    March 30, 2023

    I am so making these for the party we are having in the Senior Apartment building I live in. They hopefully as you said “have everybody come out of their shell”.
    Love your blog and all your seafood and chicken recipes!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you so much, Pam! I hope they are a huge hit!

      Reply

  • Cheryl
    March 30, 2023

    Cannot wait to make these, I will do a trial run before Easter! I am also excited to make your pork tenderloin. The fact I will not marinate is great as I have tried many different marinades and picky hubby just does not care for. Thanks for all tour great recipes! Happy Easter
    to you and yours.

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Thank you, Cheryl! I hope you love this recipe. Happy Easter.

      Reply

  • Raegan
    February 11, 2023

    they are adorable! I haven’t made them yet LOL! but I absolutely love you and your blog, and when I read the about me section I was thrilled to know you and your fam are Christians!

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Raegan! Thank you very much. I appreciate the love and support.

      Reply

  • Doctor Grandma Jeannie
    August 31, 2022

    DISASTER! Extremely cute, but almost impossible to execute. When the top third of the egg is cut off, variable amount of white/yellow is included, depending on the position of the yolk within the egg (which can not be seen well from the outside of the egg.) If you cut off too much yolk, (more than half), then you have no place to put the filling. If you cut off too little yolk, (less than half of the yolk), then the opening over the yolk is too small for scooping out the yolk. Attempting to do so causes the white to split, rendering it useless for filling and/or display. Out of 2 dozen eggs, I got only ONE that looked good, and another TWO that were awful and pitiful but still kind of cute. The rest we just had to dump in a bowl and eat more as a salad than as devilled eggs. Perhaps this would be easier if the eggs were boiled in a fixed, upright position and all of them had either pointy ends up or pointy ends down. I’m not sure which position would be better so you could slice the yolks about halfway through every time. REALLY CUTE idea, but it didn’t work for me. At 70, I am a very experienced cook, and excellent with crafts.

    Reply

    • Natasha
      September 1, 2022

      Hi Jeannie, I’m sorry to hear that. It sounds like the issue was with cutting too little of the top off the eggs. As you can see in the photos, it’s closer to the center where the cut was made so you can easily pull out the yolk. I didn’t experience the same issue but I think it’s because I cut the white closer to the center and you should just be able to press on the sides of the bottom half to get the yolk to slide out. Also, make sure the eggs are hard boiled eggs and not undercooked which might make it harder for the yolks to come out. Lastly, I wonder if eggs that are farm-fresh would be more difficult to remove the yolk? I haven’t tested with those so I”m not sure if that is the case for you. I hope that helps.

      Reply

      • Bryan Bounous
        March 22, 2023

        One way to center the yolk before hard boiling is to keep your egg carton on its side for at least 24 hours before using. This was a tip I saw in a video by Alton Brown, and it worked for me. They all weren’t *perfectly* centered yolks after I cooked them, but they were darn close.

        Reply

        • NatashasKitchen.com
          March 22, 2023

          Thank you for sharing, Bryan! 🙂

          Reply

        • Theresa Reynolds
          March 31, 2023

          I also keep my eggs on the side in the refrig to center the yolks.
          Works great!

          Reply

  • Peter Styles
    April 15, 2022

    Have you thought of using the base of the chick you cut off to level the egg as a tail feather?

    Reply

    • NatashasKitchen.com
      April 15, 2022

      I have not, but that would be lovely! If you try this, please share a picture. We’d love to see it. Tag us @NatashasKitchen

      Reply

  • Lesa
    March 18, 2022

    These are so cute! I was looking for a good after-school snack for my grandsons. Afterward, we are going to the local farm store to see baby chicks!

    Reply

    • Natashas Kitchen
      March 18, 2022

      Aww, I bet they will have the best time visiting the baby chicks!

      Reply

  • Robert
    April 4, 2021

    Thanks so much, fun and easy to make but impressive looking, everyone loved them.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome, Robert. Glad it was a hit!

      Reply

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