Deviled Egg Chicks
on Apr 12, 2022, Updated Feb 24, 2024
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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.
Variations and Substitutions for Deviled Egg Chicks
- 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. 🌿
- 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.
- Vegan mayo, sour cream or plain yogurt (dairy-free or regular) will work in place of the mayonnaise.
Similar Recipes
Best Served With
- A fresh salad 🥗
- Easter Bunny Bread 🐰
- Easter Sweet Bread
Common Questions
Absolutely. Deviled eggs can be up to a day ahead of time and stored in the refrigerator, loosely covered in plastic wrap.
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!
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.
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.
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!
Deviled Egg Chicks
Equipment
Ingredients
- 8 eggs
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.