Deviled Eggs

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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. These make an adorable appetizer or are perfect for part of a potluck or brunch spread. I serve these over a bed of arugula for decoration and for helping to stabilize the egg halves so they don’t roll over. Keep in mind the candy eyes are for presentation only and I like to remove them before enjoying.

Easy Spicy Mayo 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.
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Servings: 16 halves
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 10 minutes


Piping Bag + Star Tips or Ziplock bag will work


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


  • 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!



Anything small, round, and black will work for the eyes, such as slices of black olives. 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. 
These can be made ahead of time and stored in the refrigerator, loosely covered in plastic wrap, for up to 1 day. 
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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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