These deviled egg chicks are the perfect Easter deviled egg recipe. These are so easy to ‘make and take’ to any kind of springtime celebration!
All you need is a dozen eggs, a few add-ins, and a little imagination to make this fun twist on a classic deviled eggs recipe!
For easy portability, put the finished deviled chick eggs back into the egg container and then arrange them on a platter once you reach your destination so they don’t slide around.
Easter Deviled Eggs
This adorable chick deviled eggs are perfect for your spring or Easter celebrations.
- Boil the eggs using my no-fail hard boiled eggs method, or try the air fryer or Instant Pot for easy peel eggs.
- Prep a couple of days ahead of time.
- This is the perfect way to enjoy hard boiled eggs from dying easter eggs.
Ingredients for Deviled Egg Chicks
- Eggs: You’ll need hard-boiled eggs for this recipe.
- Mayo: I use a bit less mayo than our usual deviled eggs recipe to make the filling sturdy enough to hold the top shell and a bit more mustard for color.
- Carrot: Cut a small triangle shape from a carrot to create the beak for the chicks.
- Seeds or Black Olive: Use seeds like chia or hemp, bits of black olive, or dabs of black food coloring to create the eyes for the chicks.
- Lettuce: Shredded lettuce can be used to create the “Easter Grass” look for serving. So cute.
How to Make Deviled Egg Chicks
This Easter chick deviled eggs recipe is not only easy to put together, but it’s also a fun family project! Get creative with different food coloring colors and see what you come up with!
- Cut The Eggs: Use a small knife to cut zig-zag patterns. We simply poke the tip of a paring knife into the egg. It will easily come apart in two separate pieces.
- To Color The Eggs: You can color the eggs either before or after cutting if you’d like (this is optional). Simply place the whites in a bowl with a bit of food coloring and let them sit until they reach the desired color. If you color before cutting and let them sit in the food coloring for a long time, the yolks can discolor.
- Filling: Use a bit less mayo than classic deviled eggs so the filling holds it’s shape. Mustard helps to color the yolks, but you can also add a few drops of food coloring to brighten them up. Place filling in a sandwich bag and snip off the corner to fill.
- Decorating: Cut a small triangle shape from a carrot to look like a beak. The eyes can be made from seeds (like chia or hemp), bits of black olive, or dabs of black food coloring. Serve these Easter eggs on shredded lettuce to look like “Easter Grass”.
Make Ahead and Storing
- Make these deviled eggs up to 1 day in advance, and keep them refrigerated until ready to serve!
- Leftovers can be stored for up to 4 days in an airtight container in the refrigerator.
Check out our other deviled egg recipes for more inspiration!
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Deviled Egg Chicks
These little cuties are perfect for setting out at any Easter or spring event.
Prep Time 25 minutes
Total Time 25 minutes
Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
Carefully slice the carrot into little triangles for the beak.
Slice a little bit off the bottom of each egg so it will stand upright on the platter.
Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
Carefully place the egg tops onto the yolk mixture. Don’t squish them down too much. Arrange the tops so the chicks are well-balanced and won’t fall over.
Place a carrot “beak” in the middle of the egg yolk mixture between the top and bottom egg whites.
Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
Keep refrigerated until ready to serve!
Store chicks in the fridge in a covered container for up to 4 days. If you’d like the chicks’ ‘shells’ to be colored, set the cut egg whites in cups filled with water and a few drops of the food coloring of your choice. The longer they sit, the more vibrant their color will be. When your ideal colors are achieved, drain them on paper towels. Optional Additions: Keep the filling simple so it’s smooth and yellow. You can add any of the following, Dijon mustard, dill pickle juice, white pepper, or garlic powder. Don’t add too much so the yolk remains thick enough to hold the top of the egg white up.
Calories: 109 | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 148mg | Potassium: 82mg | Vitamin A: 1085IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer Cuisine American
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