Easy Easter Deviled Egg Chicks

Easy Easter Deviled Egg Chicks

Easter is just around the corner! If you’re looking for something fun, tasty, and best of all easy to do, these deviled egg chicks are just the ticket. They’re almost- almost!- too cute to eat.

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Is there any appetizer more perfect than the deviled egg? It’s straightforward and doesn’t require utensils. It’s forgiving enough to personalize with a big variety of flavors. If you handle the knife, kids can assemble them however they want. And they look equally good as rustic blobs as they do elegantly piped globes. Viva l’ouef!

Easy Deviled Chick Eggs

Super fast and adorable deviled eggs that look like hatching chicks!
Servings: 6


  • 6 eggs
  • 3 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1/2 tsp salt or to taste
  • 1 small carrot
  • 3 olives


  • Hard boil the eggs. 
    Option 1- Place in a saucepan with cold water to cover and bring to a boil for 10 minutes. Plunge in an ice bath for 5 minutes, then peel under running water.
    Option 2- If you have an Instant Pot, this is even easier! Use the 5-5-5 method. Place eggs on trivet with 1-2 c water underneath and cook at 5 minutes at high pressure, wait for 5 minutes natural pressure release, then place in ice bath for 5 minutes before peeling.
    Option 3- buy precooked and peeled eggs from the store. They’ll never know!
  • Remove yolks.
    Hold egg so it’s sitting upright in your hand. Gently cut around the middle of the egg (slightly above center) using a zig zag pattern. Wiggle off the top half- this becomes the hat- and scoop out yolks. You may want to slice a small disc off the bottom of the egg to help it remain upright.
  • Mix filling.
    Mash yolks with a fork, then stir in mayonnaise, mustard, and seasonings. Taste and adjust if needed.
  • Pipe filling into eggs.
    Use a spoon, a piping bag, or a decorator like the Wilton Decorating Tool to pile filling into the bottom half of each egg. Place top half on, leaving plenty of yellow showing for the chick face.
  • Make the face.
    Using a sharp knife, cut small wedges of carrot for the beak. You can do the same to make eyes out of the olives, or use a small decorating tip to poke circle shapes out of the olives. Press into filling.


You can boil the eggs and make the filling a day in advance, but do not assemble until the day you’re planning to serve them. Eggs can be kept for an extra day in the fridge.

You probably have your own ideas as to the ideal filling mashup, so feel free to experiment with different spices for the fillings. Aside from the classic paprika (it might make your chick look like it has the measles), I’m partial to sriracha, smoked salt, or my favorite spice blend in the universe, Penzey’s Fox Point. I put that ish on everything.

Need a dessert to go along with your adorable chicks? Have no fear, our Super Simple Easter Bunny Cupcakes are here for you. Let’s get crackin!

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