Crank up the cuteness factor with these deviled egg chicks! This easy appetizer is going to be a hit at your Easter table. They are ready in just 30 minutes.
We love dyeing and decorating eggs during the Easter season. And there is always that point when I ask myself: What am I going to do with all these hard-boiled eggs?
Yes, you can slice them into a sandwich or make a simple keto egg salad.
But I think these deviled egg chicks are so much more fun! They make a great Easter appetizer, or serve them as a side dish for your holiday brunch.
Deviled Eggs, Levelled Up
The ingredients in this recipe are the same as in regular deviled eggs. It's just the presentation that's a little more creative.
Normally, you would slice the hard-boiled eggs lengthwise and serve them in halves.
But for these deviled egg chicks, we are slicing the top off, adding the filling in the middle and setting the egg upright.
After a quick decorating session, they become a centrepiece for your holiday lunch or dinner.
I think they are almost too cute to eat!
Here are the ingredients you'll need:
- Eggs - Cooled and hard-boiled.
- Mayonnaise - I used homemade keto mayonnaise, but any mayo works just fine.
- Mustard - I recommend Dijon mustard. It has the perfect amount of sharpness.
- Spices - Salt, pepper and paprika
- Olive oil and water - to loosen the mixture
- Carrot and peppercorns - to decorate
See the recipe card for full information on ingredients and quantities.
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
Crack each hard-boiled 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!
Add the yolks to a bowl with all the other filling ingredients and blend until smooth.
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.
Now it's time to decorate!
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!
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.
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.
More Easter Recipes
Try these recipes for your Easter brunch:
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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.
- 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!)