Crank up the cuteness factor of your Easter meal and make these deviled egg chicks! This easy appetizer is keto-friendly and ready in 35 minutes.
I always make my heart shaped eggs, these sugar free Easter eggs and of course keto hot cross buns and keto marzipan for Easter.
And I make these Easter themed deviled eggs! They are a great keto appetizer - low in carbs and high in fat.
Normally, you would slice the hard-boiled eggs lengthwise and serve them in halves.
But for these Easter deviled egg chicks, we are slicing the top off, add the filling in the middle and sit the egg upright.
This way, they become a centrepiece for your holiday lunch or dinner.
The recipe is a great way to use up all those hard boiled eggs you have dyed over the Easter season.
Here are the ingredients you'll need:
- Eggs - Cooled and hard-boiled.
- Mayonnaise - I used homemade keto mayonnaise.
- Mustard - I recommend Dijon.
- Spices - Salt, pepper and paprika
- Olive oil and water - to loosen the mixture
- Carrot and peppercorns - to decorate
Want a ready-made keto-friendly mayo? Choose a brand that makes it with avocado oil or olive oil such as Hunter & Gather. In the US you can go for Sir Kensington's.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Place the eggs in a pan of boiling water to cover the eggs by about 2 cm. Bring to the boil, then reduce to a low heat. Cover the pot with a lid and simmer for 10 minutes.
Step 2: Chill the eggs in a bowl of water filled with ice. Cool down for 5 - 10 minutes, no more.
Step 3: Crack each egg on the kitchen worktop several times. Peel off the shells carefully. Then, cut ⅓ off the top of the eggs and scoop out the yolk. Squeezing the edges of the egg helps it pop out easily.
Option to cut the eggs in a zig-zag shape!
Step 4: Add the yolks to a bowl with all the other filling ingredients and blend until smooth.
Step 5: Transfer to a piping bag and pipe into the eggs white base. Option to use a spoon if you don’t have a piping bag but the bag is easier and makes the filling look prettier. Add the top.
EYES: I used black peppercorns. Option to use black olives and cut small circles or triangles.
BEAK: Thinly slice a few circles of carrots and cut into triangles.
FEET: Cut L’s out of carrot slices for feet and add a web by cutting a v in the end.
Insert two peppercorns for the eyes, a carrot triangle for the beak and two feet.
To insert the feet, cut a small incision with a sharp knife into the egg white base.
Place the devilled egg 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!
If you don’t want to do all the feet, beaks and eyes , just make regular deviled eggs. Just slice the eggs in half lengthways, scoop out the yolk, make the mix and then pipe back in!
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.
Make this easy keto egg salad.
Use eggs that are closer to their use-by date and not super fresh ones. Also, start them in hot water and not in cold water.
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.
This means the eggs are overcooked. To prevent this, put eggs in a bowl with ice cold water to stop them cooking. Replace the water if necessary.
Store in the fridge in an airtight container for up to 3 days.
Try these recipes for your Easter brunch!
- Keto Croissant Recipe30 Minutes
- How To Make Keto Quiche55 Minutes
- Perfect Keto Scrambled Eggs5 Minutes
- Keto Chicken Salad10 Minutes
Tried this recipe? Give it a star rating below!
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Deviled Egg Easter Chicksfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 12 large free range eggs
- 4 tablespoon keto mayonnaise
- 2 teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ⅙ teaspoon paprika
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 teaspoon water
- optional 2 drops hot sauce
- ¾ small carrot 1.3 oz
- 20 black peppercorns
- 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 ⅓ 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!)
Such a fun idea! Thanks for this recipe. I am having a garden party at Easter and these will fit the bill perfectly!
I am going to try this one! Adorable!. 5 stars
Keep me posted and let me know how it goes!!
Ok, these are officially the CUTEST keto Easter nibble I have ever seen. What an imagination you have.....so clever! These are so cheerful.....and heaven knows we need a little of that these days.
I was going for super cute.... had such a laugh with this recipe 🙂