Adorable Deviled Egg Chicks are a Tasty Easter Appetizer

Adorable Deviled Egg Chicks are a Tasty Easter Appetizer

Deviled Egg Chicks

These little chickees are so cute, you almost won't want to eat them! Almost.

Total Time 30 minutes
Servings 6 chicks
Author Ella Jewett


  • 6 hard-boiled eggs
  • 2 tbsp mayonaisse
  • 2 tbsp yellow mustard
  • pinch of salt
  • 1 carrot sliced into thin sticks
  • capers


  1. Peel the boiled eggs and cut a 1/2-inch slice off of the thinner top parts. This'll be the chick's head. On the bottom part of the eggs, cut a very thin slice so they have a stand to keep it upright.

  2. Gently scoop the yolks out and put them in a bowl. Mix the yolks with the mayo, mustard, and salt until it becomes a smooth mixture.

  3. Spoon this newly-made filling into a ziplock bag, and snip off a small corner. Pipe the yolk mixture into the base of each egg chick, filling them about an inch taller than the egg wall.

  4. Gently top the egg with the remaining 1/2-inch slice of egg white. 

  5. Cut the carrot sticks into small pieces, about 1/2-inch long. Add one small piece as a beak of the chick's face, and 3 small pieces on each side for feet. 

  6. Give your chicks 2 caper eyes, and serve 'em cold. Try to eat all of them within two hours of finishing them.


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