Deviled Egg Chicks

5 from 1 vote

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This 🥚 egg-citing appetizer idea brings the fun to your Easter gathering using a classic Deviled Eggs recipe. These little chicks 🐥 are as adorable as they are delicious. I’ve used a bed of arugula to create a little “nest” for our chicks and to help stabilize the eggs so they don’t move around on the plate. Think outside the box when it comes to decorating: I used candy eyes here, but I like to remove them before eating the eggs.

Why You’ll Love Deviled Egg Chicks

This cute little appetizer idea will make every Easter guest, from youngest to oldest, smile. They’ll make YOU smile because they’re a cinch to whip up! I’ve kept the filling pretty classic here with a mayo/dijon combination but you can have fun with different 🌿 herbs and spices depending on your tastes and what you have on hand. No matter what, the egg yolk filling is super smooth and velvety. Plus, these have a nice little kick to them thanks to a bit of 🌶 hot sauce. They’re the perfect little bite!

How to Prepare Deviled Egg Chicks

🥚 Boil the Eggs: Boil the eggs in a pot of boiling water, about 10 minutes. While they cook, prepare a large bowl of ice water. Submerge the cooked eggs into the ice water. Cool and peel.

🧂 Make the Filling: Next, cut each egg in half and gently scoop out the yolks. Push the yolks through a fine mesh strainer and mix in dijon, salt, pepper, paprika, and sriracha.

Pipe the Filling: Add the filling to a piping bag fitted with a 1m star tip and then pipe into each egg half.

🥕 Decorate: Finally, place a small piece of carrot in the center of each egg, to act as the chick “beak. Then place two candy eyes onto each egg and arrange the deviled egg chicks nicely onto a plate. Enjoy!

Nonna’s Tip

You can use a Ziplock bag instead of a piping bag and cut a little bit off one corner. You can pipe the filling out of the exposed corner, or place a star tip inside the bag, then load with the filling, and pipe. 

Devilled Egg Chicks

Variations and Substitutions for Deviled Egg Chicks

  1. I love changing up the herb and spice combos for Deviled Eggs depending on what I have in my fridge and pantry. Garlic powder and cayenne pepper are delicious, as well as any fresh herb, such as parsley, basil or dill. 🌿
  2. Serve deviled eggs as an appetizer, lunch or brunch dish any time of year and skip the chick decorations. Instead, top with a sprinkle of fresh chives, crispy bacon 🥓 , everything bagel spice or a dollop of Calabrian Chili Paste.
  3. Vegan mayo, sour cream or plain yogurt (dairy-free or regular) will work in place of the mayonnaise.

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Common Questions

Can Deviled eggs be made in advance?

Absolutely. Deviled eggs can be up to a day ahead of time and stored in the refrigerator, loosely covered in plastic wrap.

Can I use other herb and spices in the deviled eggs?

Of course! I love using what I have kicking around in the fridge and pantry. Garlic powder or cayenne pepper would be delicious or any fresh herb, such as parsley, basil or dill. If you’re not decorating these as a chick, sprinkle on some fresh chives, crisp bacon or everything bagel spice. The options are truly endless!

what else can I use to decorate the deviled eggs?

Anything small, round, and black will work for the eyes, such as slices of black olives or even large peppercorns. I bought the candy eyes at the Bulk Barn but use them only for presentation. 

What can I use if i don’t have a piping bag?

You can use a Ziplock bag instead of a piping bag and cut a little bit off one corner. You can pipe the filling out of the exposed corner, or place a star tip inside the bag, then load with the filling, and pipe. 

How Do i properly make hard-boiled eggs?

Place the raw eggs into a pot of water and let the water come to a rolling boil. Turn off the heat and cover the eggs for 10 minutes for a hard yolk (6 or 7 mintues will give you a softer yolk). Place the eggs into a bowl with cold water and ice for about a minute or so or until they are cool enough to handle. Take all the eggs out of the ice bath and gently crack it onto a hard surface to remove the peel and voila!

Devilled Egg Chicks

Deviled Egg Chicks

These deviled eggs are the cutest appetizer for Easter and beyond. Not only do they look like little chicks, they are simple to whip up and will make guests smile from ear to ear.
5 from 1 vote
Course: Appetizer
Cuisine: American
Servings: 16
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

  • 8 eggs
  • cup mayonnaise, (any variety or brand you like)
  • 1 tablespoon dijon mustard
  • 1 pinch of salt
  • 1 pinch black pepper
  • 1 pinch paprika
  • 1 teaspoon sriracha, or any hot sauce (optional)
  • ¼ carrot, sliced thinly into circles and quartered
  • 32 candy eyes , or black peppercorns (anything small, round, and black will work)
  • 1 cup arugula, for presentation

Instructions 

  • Boil the eggs in a large pot of boiling water, about 10 minutes. While they cook, prepare a large bowl of ice water.
  • Submerge the cooked eggs into the ice water. This will help the shells come off easily. Once cool, remove the shells.
  • Cut each egg in half and gently scoop out the yolks. Add the yolks to a fine mesh strainer and press them through using a spoon. This is totally optional but it will create a smoother texture. Add the strained egg yolks to a bowl. Add the mustard, salt, pepper, paprika, and sriracha (if using). Stir well and add the egg yolk filling to a piping bag fitted with a 1m star tip or to a ziplock bag (see notes below).
  • Pipe the egg yolk mixture into each egg half. Place a small piece of carrot in the center of each egg, to act as the chick "beak."
  • Now place two candy eyes onto each egg and arrange the deviled egg chicks nicely onto a plate. I added baby arugula to the bottom of my plate for presentation but feel free to use any greens. Enjoy!

Video

Nutrition

Calories: 64kcal, Carbohydrates: 0.3g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 84mg, Sodium: 78mg, Potassium: 36mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 282IU, Vitamin C: 0.2mg, Calcium: 14mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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