Charming Deviled Egg Chicks for a Fun Easter Treat

These adorable Deviled Egg Chicks are a delightful twist on a classic appetizer, perfect for any festive gathering.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 12 chicks

Course: Appetizers

Cuisine: American

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling Ingredients

6 large Hard Boiled Eggs Use fresh, well-cooked eggs that are thoroughly cooled.
2 tablespoons Dijon Mustard Adds a zesty kick.
1 teaspoon Hot Sauce Adjust to taste, can be omitted.
1 teaspoon White Vinegar Enhances flavor.
1/4 teaspoon Fine Sea Salt Essential for seasoning.
1/4 cup Mayonnaise Can be substituted with Greek yogurt.
1/4 teaspoon White Pepper Adds warmth.

Decoration Ingredients

12 slices Black Olives For the eyes of the chicks.
1 medium Carrot For the beaks.

Equipment

Piping bag or ziplock bag
Mixing Bowl
fork
Ice Bath Container

Method

Egg Preparation

Boil the eggs for 10–12 minutes. Cool in an ice bath for 5 minutes, then peel.
Slice a thin piece off the bottom of each egg for stability and cut off the top ¾ to create a lid.

Filling Preparation

Remove the yolks and mash finely in a bowl until smooth.
Add mustard, hot sauce, and vinegar. Mix until smooth.
Blend in mayonnaise, salt, and pepper until creamy.

Assembly

Pipe the filling into each egg white.
Replace the lids gently on top of each filled egg.
Decorate with olive slices for eyes and carrot triangles for beaks.

Nutrition

Serving: 1chickCalories: 80kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 150mgPotassium: 60mgVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Best served cold. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.

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