Delicious and delightful, these deviled egg chicks are sure to be a huge hit at your Easter gathering!
If there’s one dish that’s synonymous with Easter brunch, surely it has to be deviled eggs. At my family gatherings, there are usually multiple platters of deviled eggs featuring a variety of different flavors, such as sriracha-lime or Buffalo chicken. While I generally prefer the flavor of classic deviled eggs, I’m also a sucker for pretty presentations—and nothing beats the cuteness level of these adorable deviled egg chicks!
With little eyes made from peppercorns and tiny carrots for their beaks and feet, they bring such an element of whimsy and charm to your Easter table. My kids love to help make them and also promptly devour them. The addition of chives in this recipe adds a tasty onion flavor to the egg filling that pairs beautifully with the garlic powder and paprika. I’d describe the dish as a classic deviled egg flavor with the seasoning kicked up a notch.
Don’t worry if you’re not an overly artsy person. This type of “food art” is totally beginner-friendly, and you can even have little ones assist with placing the faces and hats onto the little chicks. Seriously, the only trouble with this dish is that the chicks turn out so cute that you almost don’t want to eat them!
How to boil eggs so they’re easy to peel
There’s nothing worse than trying to peel an egg only to have half the egg white come off with the shell. Luckily, there are a few tricks you can follow to avoid that insanity-inducing scenario. First, start by placing the eggs into a pot of boiling water, i.e., do not put them in cold water and bring them up to a boil. Make sure there’s enough water in the pot to completely submerge the eggs. Let the eggs boil for about 30 seconds, and then turn off the heat, cover the pot, and let them sit for 10-12 minutes. Immediately transfer the eggs to an ice bath and let them cool for 15 minutes. The rapid heating and cooling of the eggs will help the egg whites separate cleanly from the shells when it’s time to peel them.
How do I store leftovers?
Promptly transfer any leftover deviled egg chicks into an airtight container, and place them in the fridge. Two hours is the max that deviled eggs can be left out at room temperature. Before refrigerating, it helps to line the bottom of the container with a clean paper towel to absorb excess moisture. You can store the leftover deviled eggs in the fridge for up to 4 days.
Serving suggestions
These adorable deviled egg chicks would make a tasty addition to any Easter feast! I suggest serving them alongside other classic holiday dishes, such as Ham And Cheese Sliders, Cheesy Scalloped Potatoes, and Roasted Asparagus. Don’t forget classic Carrot Cake (or perhaps this elegant Carrot Bundt Cake) for dessert.
Ingredients
- 12 hard-boiled eggs
- 1/2 teaspoon Dijon mustard
- 1/3 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons chives finely sliced
- Salt and pepper
- 1 carrot
- 24 peppercorns
Instructions
- Peel your hard-boiled eggs carefully so that the egg whites are nice and smooth.
- Cut a small sliver off the bottom of the egg to make a flat edge for the egg to stand on its own. Cut 1/3 of the egg off the top to make a "hat" for the chick's head.
- Scoop out the yolks and place them in a bowl with the Dijon mustard, mayonnaise, garlic powder, smoked paprika, chives, salt, and pepper. Use a fork to mash everything together, and stir until the mix is smooth.
- Fill a piping bag with the egg yolk mixture (or use a plastic storage bag with one corner snipped off).
- Arrange the egg bottoms on a serving plate. Pipe the yolk mixture into the egg hollows. Add three or so layers on top to make a "face" for the chick.
- Use a sharp knife to cut tiny triangle beaks and L-shaped legs out of the carrot.
- Place the "hats" on top of the piped yolk on each egg. Press two peppercorns into the yolk to create the "eyes" for each chick, and then place the "beaks" below the eyes. Create two small slits at the bottom of each egg and attach the "legs" into the slits.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I just want to say these were absolutely delish! Knowing that eggs were Jesus’ favorite food while making these for my great family really helped my spiritual health and nurtured my soul.
Praise be to God! I am truly grateful that you and your family enjoyed the recipe. Your comment has completely warmed my heart! I feel so blessed to know that by sharing this recipe, I could play a small role in helping you nurture not only your body but also your soul.
It’s incredible how God works through simple acts like cooking and sharing food with our loved ones, knitting our hearts together and reminding us of His love and provision for us.