Easter Chicks Deviled Egg Recipe

Here's an Easter appetizer adorable enough to double as your table centerpiece. Turn everyday deviled eggs into almost-too-cute-to-eat hatchling Easter chicks! Follow the traditional classic deviled egg recipe included below, or use your family's favorite.

Deviled egg Easter chick on plate.

Things You\’ll Need

  • 6 hard-boiled eggs

  • 1/4 cup mayonnaise

  • 1 teaspoon white vinegar

  • 1 teaspoon yellow mustard

  • 1/8 teaspoon salt

  • Freshly ground black pepper to taste

  • A few carrot chips (for beaks and feet)

  • 12 capers for eyes

  • Piping bag or plastic food storage bag

  • Tweezers (optional)

Step 1: Remove Yolks

Cutting zig zag pattern in egg white to remove yolks for deviled egg Easter chicks

For each egg, cut through the egg white all the way around the center in a zig-zag pattern to simulate a "cracked open" appearance.

Removing yolks for deviled egg Easter chicks.

Gently separate the egg white halves into "bottoms" and "caps" and remove the yolks into a mixing bowl. Put the egg white bottoms and caps into the fridge while you make the deviled egg filling.

Step 2: Make Deviled Egg Filling

Making yolk filling for deviled egg Easter chicks.

Mash the yolks with a fork, then add mayonnaise, vinegar, mustard, salt, and pepper. Whip with the fork until the filling is well-combined and smooth.

Mixing ingredients for deviled egg Easter chicks.

Spoon the filling into a piping bag or plastic food storage bag (with one corner cut off). Put in fridge until ready to pipe.

Deviled egg filling in piping bag for deviled egg Easter chicks.

Step 3: Make Beaks and Feet

Now make the beaks and feet from your carrot chips. For the beaks, you'll need to cut 12 small wedges (one bottom and one top beak per chick). One carrot chip should yield 16 perfectly-sized wedges (though you'll only need 12).

Cutting beaks from carrot chips for deviled egg Easter chicks.

For the feet, cut a jagged edge into a carrot chip to form a starburst shape (see below).

Cutting feet from carrot chips for deviled egg Easter chicks.

Now, cut 12 wedges (two feet per chick) from the chip. One carrot chip should yield 8 feet.

Cutting feet from carrot chips for deviled egg Easter chicks.

Step 4: Assemble Chicks

Now here's the fun part — making your chicks! Take a bottom half of one of the egg whites and pipe filling inside. Then pipe a smaller mound on top to create the chick's "head." Place an egg white cap on top of the head.

Assembling deviled egg Easter chicks.

Using your fingers or tweezers, insert two capers (or two small pieces of chopped olive) into the head for eyes.

Assembling deviled egg Easter chicks.

Insert two carrot wedges between the eyes to form a beak.

Assembling deviled egg Easter chicks.

Super cute, eh? And so easy! Repeat for all eggs.

Assembling deviled egg Easter chicks.

Step 5: Arrange on Serving Dish

This is when you'll add the feet. Get creative with this step! I simply made a "nest"out of broccoli and carrot slaw, but you can also use a bed of shredded lettuce, fresh herb sprigs, or even set these cute little guys inside an egg carton. As you arrange each egg, add the feet.

Arranging broccoli carrot slaw into a "nest" for deviled egg Easter chicks. Deviled egg Easter chicks on plate.

Happy Easter — and happy eating!

Deviled egg Easter chicks on plate. Deviled egg Easter chicks on plate.

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