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.
Notes
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!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I wish I could post a picture! 😂😂
NAILED IT! (Not)
They tasted delicious though and I SHALL try again!
Oh no! Practice makes perfect so don’t give up trying.
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?
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. 🙂
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.
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!
Thank you so much, Pam! I hope they are a huge hit!
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.
Thank you, Cheryl! I hope you love this recipe. Happy Easter.
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!
Hi Raegan! Thank you very much. I appreciate the love and support.
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.
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.
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.
Thank you for sharing, Bryan! 🙂
I also keep my eggs on the side in the refrig to center the yolks.
Works great!
Have you thought of using the base of the chick you cut off to level the egg as a tail feather?
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
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!
Aww, I bet they will have the best time visiting the baby chicks!
Thanks so much, fun and easy to make but impressive looking, everyone loved them.
You’re welcome, Robert. Glad it was a hit!
Thank you for the recipe! I made them and they turned out amazing. I just shredded romaine lettuce for the grass as I did not have parsley on hand. My family thinks they are so cute!
I’m so happy you enjoyed that. Thank you for sharing that with us, Becky!
Can you make this ahead of time?
Hi Taylor, yes these would keep well made a day ahead then covered and refrigerated so they don’t dry out.
Hi Natasha
Thank you so much for sharing your recipes! I just love making them!
They are simple and delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love this idea. I make the traditional deviled eggs all the time. Can’t wait to surprise my family at Easter with these chicks!
They’re going to love this! Especially the kids!
So cute !! Can’t wait to make these for Easter !! Your little sister is adorable in that photo..
What does she think of it now ??
Until Easter tho’ I am making the deviled eggs with bacon & diced pickles. I have added both to egg salad for sandwhiches but never thought of it for deviled eggs..
Thankyou again !!
Thanks, Juniper, I hope you love these eggs recipe!
WOW! they are so so cute loved em….
I’m so happy you enjoyed that Maryam!
cool
Instead of carrot for beak, used nacho flavored doritos. Yummy spice enhances flavor of egg.
Thank you so much for sharing that with us.
Any alternative to using the black olives for the eyes? I don’t like black olives and don’t want leftovers of them. Thanks.
Hi Cathy, one of my readers used black peppercorns as substitutes. Here’s what another reader wrote: “I made them, I didn’t have olives so I used Hawaiian black salt for the eyes, they were delicious!! My family loved them. 🐣” I hope that helps!
My family doesn’t like mustard. I do make a bacon variety deviled eggs, but would love it if you can recommend something to replace the mustard for something closer to classic deviled eggs?
Hi Nanc, you might like our bacon deviled eggs better where it would work to just omit the mustard since the rest of the flavors compensate well.
Loved these… and great for the grandkids… picking their favorite chick…………. Natasha…. thank you for being here…. you’ve taught me so much… you’ve improved my cooking and my understanding of food in general….
Awww that’s the best! Thank you so much for sharing that with me, Nancy. I’m all smiles!
I made them, I didn’t have olives so I used Hawaiian black salt for the eyes, they were delicious!! My family loved them. 🐣
I’m so happy you enjoyed that. Thank you for sharing that with us Patty!
These look really good! You should totally make a video for this recipe.
Thank you for that suggestion Olga!
Also, can I substitute the dijon mustard with normal yellow mustard? I don’t have white wine vinegar on hand, and I’m making them today.
Hi Olga, yes regular yellow mustard will work well. Happy Easter!
Wow these chicks look so cute! And delicious. Do you have any tips on how to peel your eggs without ruining the whites?
Hi Yelena, we linked this in the recipe 🙂 I hope it helps.
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! 🙂