Deviled Egg Easter Chicks

Crank up the cuteness factor of your Easter meal and make these deviled egg chicks! An adorable keto appetiser that’s ready in 35 minutes.

I couldn’t resist a little kitsch today! You can see the fun I had making this entirely sugar free Easter egg recipe, right? Plus, it’s my official answer to the burning question…

…Can you make a chick from an egg?

Well, if you’re making deviled egg chicks, you certainly can!

Deviled eggs are a great keto snack or appetiser – low in carbs and high in fat (and rather yum). And these chicks are great to make with the kids if you’re looking for a cooking experience you can do together this Easter that isn’t chocolate galore!

If you don’t want to do all the feet, beaks and eyes you can totally make regular deviled eggs. Just slice the eggs in half lengthways, scoop out the yolk, make the mix and then pipe back in!

How to make the cutest deviled egg chicks – step by step:

1.) Get your ingredients ready!

2.) Place the eggs in a pan of boiling water to cover the eggs by about 2 cm. Bring to the boil and then reduce the heat to medium/ low. Cover the pot with a lid and boil the eggs for 10 minutes.

3.) When done transfer to a bowl of water filled with ice and allow to cool down for 5 – 10 minutes, no more.

To peel, remove from the iced water and crack each egg on the kitchen worktop several times. Peel off the shells carefully.

4.) Cut about 1/3 off the top of the eggs until you just cut through the top of the yolk. Carefully scoop out the yolk. (Squeezing the edges of the egg should help it pop out easily.)

Top Tip: If you want to get super fancy you can cut a zig zag shape instead of straight with a sharp knife.

5.) Add the yolks to a bowl with all the other filling ingredients and blitz with a stick blender until smooth.

Option to use a fork if you don’t have a blender but blending makes it super smooth and easy to pipe.

6.) Transfer to a piping bag and pipe into the eggs white base.

Option to use a spoon if you don’t have a bag but the bag is easier and makes the filling look prettier. Add the top.

How To Decorate your keto deviled eggs

EYES: I used black peppercorns. Option to use black olives and cut small circles or triangles if you prefer.

BEAK: Thinly slice a few circles of carrots and cut into 6 – 8 triangles, depending on the dimension of your slices.

FEET: Cut L’s out of carrot slices for feet and add a web by cutting a v in the end! Too cute!

Insert two peppercorns for the eyes, a carrot triangle for the beak and two feet.

To insert the feet, simply cut a slight incision with a sharp knife into the egg white base and push in the carrot feet!

Place the devilled eggs chicks on a platter and garnish with parsley, chives or dill (or for fun, use some florist straw!).

Your deviled egg chicks need some help standing up? Carefully slice a tiny part of white off the bottom…

…unless you don’t mind having a naughty one or two rolling over!

TOP TIPS – EGGS

Make a few extra eggs! It’s almost certain that for a few eggs either the yolk won’t be in the right place or the egg won’t peel off properly.

With the leftover eggs, whip up a simple egg salad for keto sandwiches. Chop the eggs, add mayo, scallions or red onion, chives and salt/pepper/paprika!

Want to make sure your eggs are easy to peel? Use eggs that are closer to their use-by date and not super fresh ones.

Another hack that helps to keep the yolk centred is to take them out of the carton and lie them on their sides in a dish overnight. Somehow, this seems to make a difference – don’t ask me for a scientific explanation.

Which mayonnaise is keto?

Most common mayonnaise brands contain inflammatory vegetable oils and sneaky added sugars.

Look out for a keto-friendly brand using avocado oil. A good choice in the UK is Hunter & Gather , in the US you can go for Sir Kensington’s. (Amazon aff links)

Prefer to make your own mayonnaise? It’s really simple – all you need is egg yolk, avocado / olive / walnut oil, lemon juice or apple cider vinegar, mustard and pepper and salt. Try my easy blender mayonnaise!!

Don’t have a piping bag? Make your own by snipping one corner off a sturdy ziplock bag!

Here are more ideas for a sugar free Easter: 

• How to make Heart Shaped Eggs
• Chorizo Egg Muffins
• Paleo Keto Hot Cross Buns

Tried this recipe? Give it a star rating below!

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Deviled Egg Easter Chicks

These Keto Deviled Egg Chicks are great to make with the kids if you’re looking for Easter cooking fun that isn’t chocolate galore! A fab appetizer for your Keto Easter spread.

5 from 5 votes

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Course: Appetizer

Cuisine: British

Prep Time: 21 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 12

Calories: 121kcal

Author: Katrin Nürnberger

As an Amazon Associate I earn from qualifying purchases.

Ingredients

• 12 large free range eggs
• 4 tbsp keto mayonnaise
• 2 tsp Dijon mustard
• 1/2 tsp salt or to taste
• 1/6 tsp paprika
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1 tsp water
• optional 2 drops hot sauce

To Decorate

• 3/4 small carrot 1.3 oz
• 20 black peppercorns

Instructions

• Place the eggs in a pan of boiling water to cover the eggs by about 2 cm. Bring to the boil and then reduce the heat to medium/ low. Cover the pot with a lid and cook the eggs for 10 minutes.
• When done transfer to a bowl of water filled with ice and allow to cool down for 5 - 10 minutes, no more.
• To peel, remove from the iced water and crack each egg on the kitchen worktop several times. Peel off the shells carefully.
• Cut about 1/3 off the top of the eggs until you just cut through the top of the yolk. Carefully scoop out the yolk. (Squeezing the edges of the egg should help it pop out easily.) If you want to get super fancy you can cut a zig zag shape instead of straight with a sharp knife.
• Add the yolks to a bowl with all the other filling ingredients and blitz with a stick blender un-til smooth. Option to use a fork if you don’t have a blender but blending makes it super smooth and easy to pipe.
• Transfer to a piping bag and pipe into the eggs white base. Option to use a spoon if you don’t have a bag but the bag is easier and makes the filling look prettier. Add the top.
• Thinly slice a few circles of carrots and cut into 6 - 8 triangles (the beaks), depending on the dimension of your slices. Cut L’s out of carrot slices for feet and add a web by cutting a v in the end! Too cute!
• Insert two peppercorns for the eyes, a carrot triangle for the beak and two feet. To insert the feet, simply cut a slight incision with a sharp knife into the egg white base and push in the carrot feet! 
• Place the devilled eggs chicks on a platter (if they aren’t straight you can carefully slice a tiny part of white off the bottom to help them stand up) and garnish with parsley, chives or dill (or for fun, use some florist straw!)

Notes

NET CARBS: 0.6g net carbs per deviled egg chick. 0.4g net carbs without the carrot beak and feet. 

Don't have peppercorns? You can also use black olives to make the eyes - cut triangles or small circles.

TIP; Make a few extra eggs as it’s almost certain that in some either the yolk won’t be in the right place or the egg won’t peel off properly. 

Using slightly older eggs (over super fresh) makes peeling easier.

Storage: Fridge in an airtight container for up to 3 days

Nutrition

Serving: 1egg | Calories: 121kcal | Carbohydrates: 0.8g | Protein: 6.4g | Fat: 10.1g | Saturated Fat: 2.3g | Fiber: 0.2g | Sugar: 0.4g

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