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5.0 from 48 votes

Deviled Egg Chicks

These little cuties are perfect for setting out at any Easter or spring event.

Prep Time
25 mins
Total Time
25 mins
Servings: 12 eggs
Calories: 109 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 12 eggs hard-boiled, cooled, and peeled
  • ⅓ cup mayonnaise
  • 1 tablespoon yellow mustard (or to taste)
  • salt to taste
  • 1 carrot or 6 baby carrots
  • Food Coloring

Instructions

    Cup of Yum
  1. Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
  2. Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
  3. Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
  4. Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
  5. Carefully slice the carrot into little triangles for the beak.
  6. Slice a little bit off the bottom of each egg so it will stand upright on the platter.
  7. Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
  8. Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
  9. Carefully place the egg tops onto the yolk mixture. Don't squish them down too much. Arrange the tops so the chicks are well-balanced and won't fall over.
  10. Place a carrot "beak" in the middle of the egg yolk mixture between the top and bottom egg whites.
  11. Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
  12. Keep refrigerated until ready to serve!

Notes

  • Store chicks in the fridge in a covered container for up to 4 days. 
  • If you'd like the chicks' 'shells' to be colored, set the cut egg whites in cups filled with water and a few drops of the food coloring of your choice. The longer they sit, the more vibrant their color will be. When your ideal colors are achieved, drain them on paper towels.
  • If you'd like the chicks' 'shells' to be colored, set the cut egg whites in cups filled with water and a few drops of the food coloring of your choice. The longer they sit, the more vibrant their color will be. When your ideal colors are achieved, drain them on paper towels.
  • Optional Additions: Keep the filling simple so it's smooth and yellow. You can add any of the following, Dijon mustard, dill pickle juice, white pepper, or garlic powder. Don't add too much so the yolk remains thick enough to hold the top of the egg white up.

Nutrition Information

Calories 109 (5%) Carbohydrates 1g (0%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 166mg (55%) Sodium 148mg (6%) Potassium 82mg (2%) Vitamin A 1085IU (22%) Vitamin C 0.3mg (0%) Calcium 28mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 12eggs

Amount Per Serving

Calories 109

% Daily Value*

Calories 109 5%
Carbohydrates 1g 0%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 166mg 55%
Sodium 148mg 6%
Potassium 82mg 2%
Vitamin A 1085IU 22%
Vitamin C 0.3mg 0%
Calcium 28mg 3%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.