Adorable Deviled Egg Chicks

Deviled Egg Chicks are not only a feast for the eyes but also a burst of flavor in your mouth. Imagine creamy yolks mixed with zesty mustard, mayo, and spices, all nestled in a perfectly boiled egg white. It’s like a party in your mouth where everyone is invited, and the guests just happen to be adorable little chick faces.

Every time I whip up these delightful Deviled Egg Chicks, I’m transported back to my childhood kitchen where my grandmother would make them for family gatherings. The laughter, the stories shared over a platter of these cute creations it was always a good time. Perfect for Easter brunch or any gathering where you want to impress without spending all day in the kitchen. Your taste buds will thank you

I still remember when I made these for my friend’s baby shower the look of joy on her face was priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Use large eggs for uniform size and easy peeling after boiling.
• Mayonnaise: Opt for creamy mayonnaise for that rich texture homemade is even better
• Mustard: A touch of Dijon adds a zing that elevates the entire flavor profile.
• Salt and Pepper: Basic yet essential adjust according to your taste preferences.
• Paprika: Sprinkle on top for color and a smoky flavor kick
• Black Olives: Slice them up to create adorable eyes they add character and crunch.
• Carrots: Cut into small triangles for beaks they provide a sweet contrast to the creamy filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Boil the Eggs: Place your eggs in a pot and cover with cold water. Bring it to a boil, then cover and turn off the heat. Let them sit for 12-15 minutes before cooling them under cold water.

Prepare the Yolk Mixture: Once cooled, peel the eggs and slice them in half. Gently scoop out the yolks into a mixing bowl. Mash them with mayo, mustard, salt, and pepper until smooth.

Add Flavor: Taste your yolk mixture and adjust seasoning if needed. Feel free to add more mustard or salt this is your masterpiece

Fill the Egg Whites: Use a spoon or piping bag (if you’re feeling fancy) to fill each egg white half with your yolk mixture generously.

Create Chick Faces: Top each filled egg with paprika for color. Add sliced olives for eyes and carrot triangles for beaks make them as cute as possible

Serve & Enjoy: Arrange your Deviled Egg Chicks on a platter and watch them disappear as guests marvel at both their taste and cuteness

Now you have not only learned how to make Deviled Egg Chicks but also how to make gatherings more delightful

Perfecting the Cooking Process

Start by boiling the eggs perfectly then cool them quickly in ice water for easy peeling. Slice and scoop out the yolks while keeping the whites intact for an elegant look.

Add Your Touch

Feel free to swap mayonnaise with Greek yogurt for a healthier version, or add spices like paprika or dill for extra flavor.

Storing & Reheating

Store leftover Deviled Egg Chicks in an airtight container in the fridge for up to two days. Avoid freezing, as it alters texture and taste.

Sharing this recipe took me back to my first potluck where I nervously watched friends devour these little chicks, leaving me with nothing but crumbs and laughter.

FAQ

Can I make Deviled Egg Chicks ahead of time?

Yes, you can prepare them a day before serving just keep them refrigerated.

What can I use instead of mayonnaise in Deviled Egg Chicks?

Greek yogurt or avocado can be delicious alternatives to mayonnaise.

How do I prevent the egg yolks from being green?

Avoid overcooking the eggs simmer them gently and cool quickly in ice water.

Print

Delightful Deviled Egg Chicks

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 30 minutes
• Yield: Makes 12 deviled egg chicks 1x

Print Recipe

Pin Recipe

Description

These adorable Deviled Egg Chicks are a festive twist on the classic appetizer, perfect for any gathering. With creamy yolks blended with zesty mustard and mayonnaise, they are not only eye-catching but also bursting with flavor. Ideal for Easter brunch or baby showers, these little chick faces will impress your guests and bring joy to the table.

---

Ingredients

Scale 1x2x3x

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Paprika (for garnish)
• 2 black olives (sliced for eyes)
• 1 small carrot (cut into triangles for beaks)

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Boil the Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Cover and turn off heat, letting them sit for 12-15 minutes. Cool under cold water.
2. 2. Prepare the Yolk Mixture: Peel the eggs and slice them in half. Scoop yolks into a bowl and mash with mayonnaise, mustard, salt, and pepper until smooth.
3. 3. Fill the Egg Whites: Generously fill each egg white half with the yolk mixture using a spoon or piping bag.
4. 4. Create Chick Faces: Top with paprika for color; add sliced olives for eyes and carrot triangles for beaks.
5. 5. Serve & Enjoy: Arrange on a platter and enjoy watching them disappear!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 deviled egg chick (30g)
• Calories: 70
• Sugar: 0g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 70mg