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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.