Easter Egg Recipe – Deviled Egg Chicks
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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
*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
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.
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.
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.
Easter Egg Recipe - Deviled Egg Chicks
Ingredients
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.
Recipe Notes
*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
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!!
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This is so cute and it’s easy to make. Even the kids at home would surely enjoy doing this too!
This is a favorite with the kids!
I didn’t have olives so I used peppercorns for the eyes. 🙂
That’s a great idea!
For very fresh eggs, put 1/4 C baking soda in the water … then after they’re done, crack and put in ice water … peels come right off
Thank you for that tip, Susan!
Adorable😍
These are so perfect for Easter! 🙂
These were such a hit on Easter! everyone loved them and they were so good 🙂
I’m so happy to hear that! Thank you for sharing your great review Tanya!
Made these yesterday and they turned out awesome. I used a carrot peeler tip to poke around the the egg to cut the top off for a more cracked egg look. thanks!
You’re welcome Melanie! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
I’m gonna make these again. I made them before and they’re so delicious! The yolks with the dijon and seasonings are super good! Mines didn’t turn out that neat. But still, they tasted good. 😉 By the way, you should definitely make a video for this recipe. These little chicks are so cute! 🙂 God bless you Natasha!
I’m glad to hear the recipe was a success Olya! Thanks for sharing your great review and I will keep your video request in mind for next year. Hope you have a wonderful Easter!
These tend to disappear faster than I can make them! Another way of getting the olive eyes out easily is by covering the end of the straw with a layer of plastic wrap. The straw still cuts into the olive, but the eye quickly pops out!
I’m happy to hear how popular this recipe is! Thanks for sharing your helpful review with other readers Tania!
Thank you for this fun recipe. I will be making it for Easter Sunday. Have you ever tried steaming your eggs vs boiling them? I put my eggs in a steamer basket for 15 min or so and then refrigerate them. The shell comes off incredibly easily once the eggs are cold enough; no more ripped whites.
Hi Chris, thank you so much for sharing! I wonder if that would make our own eggs (from our chickens) easier to peel. I will have to try that!!
This popped up for me on Yummly so I marked it for Easter. I didn’t get it quite as smooth as yours and peeling the shells took forever. But they made for very cute Easter table guests 🙂 Thank you!
You are welcome Ruth-Ann and thank you for writing in 😬.
Hi Natasha. I made these for Easter with kids. They are super cute and yummy. Really nice dish on the table! Thanks and i will be making these again.
You’re welcome! I’m happy to hear your family enjoy them! 🙂
I made them on Easter. Super cute! Taste even better. Thank you for sharing the recipe.
You’re welcome Olga! I’m glad you enjoyed the recipe and appreciated the cuteness! 🙂
Thanks to shear such nice recipe.Your recipe easy, uncommon of course alluring!I will try it.
Excellent idea!!!! Made these and my mom and my little niece promptly made me made a dozen more hahaha. Also my niece wasnt sure whether to eat them or just look at them lol 🙂 Thank you!!!
You’re welcome! Thanks for sharing your awesome review Tom!
I made these for Easter and let me just say, they were a “big hit”… I kept telling my family it was ok to go ahead and eat them because everyone thought they were too cute to eat- LoL!
That’s great! They are really that cute! I’m happy to hear they were such a success! 😀
I made these for our Easter dinner and my family wanted to know when did I become so creative….they were a hit!
That’s great Nancy Jo! I’m happy to hear they were such a success! 🙂
Oh, I just looovve, love, love this cute idea. This Easter we will have this kind of eggs. My kids will love them too!
Too cute! Thanks for this authentic idea!
You’re welcome! Please let me know how they turned out! 🙂
Hahaha they look so cute! I would totally enjoy making them with my kids. Thanks for sharing.
My pleasure! They are adorable and so easy to make! 🙂
The chicks are so cute and creative. My daughter wants to make them!
The family pic is so cute! You were the only darker haired among the blonde sisters, all of you are beautiful by the way!
Thank you for the great compliments Katy! So sweet 😀
They are just too cute! My kids would be playing with them instead of eating 😀
LOL! It would be hard not to! 😀
These are TOO CUTE!!!! They just made me so happy to see today 🙂
They ARE so cute! I’m glad they make you smile Lindsay!
Such a cute version of a deviled eggs!
Very “happy ” family. :))
I love those old pictures, serious kids’ faces… looks like we all had same one photographer in our big motherland. :))
LOL! I’m happy you can relate Olga! 😀
These are so cute! What a fun twist on the deviled egg.
Thank you Laura!! They were so fun to make and eat! 🙂
Natasha, these are too cute! This would probably even tempt my kids to eat deviled eggs =)
Ha ha! Thank you!! I hope so :). They sure are fun!
This is adorable. I can’t wait for next week to make them!
🙂 🙂 🙂 Thank you Yolanda! I hope you love them!!
You look like you papa)
And i just noticed that your son looks like you when you were pictured)
wow!
Natasha, your chicks look fantastic!
Question:
will it be okay to make these a day in advance? along with eyes and beaks?
and…
how does the creamy filling taste? Sour and not really?
Thank you for sharing with another great recipe! You keep working on improving your readers’ cooking and food decorating skiils😉👍
Hi Viktoriya! I’ve always thought I looked like my Dad the most also :). He has a kid picture where he looks like a copy of me in my kid pictures :). These are ok to make the day before along with the eyes and beaks. They don’t really taste sour but if you wanted to make them a little more mild, I would suggest using just 1 tsp of dijon instead of the 1.5 tsp. I hope you enjoy them! 🙂
Beautiful family picture, you haven’t changed at all, thank you for the recipe.
You’re welcome! Thank for the great compliment! 🙂