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Easter Chick Deviled Eggs
These adorable Easter Chick Deviled Eggs are a fun and tasty twist on classic deviled eggs! Made with a creamy herbed filling and decorated with carrot beaks and peppercorn eyes, they’re perfect for Easter, spring gatherings, or any festive occasion. Simple, delicious, and irresistibly cute!
Prep Time
18 mins
Cook Time
12 mins
Total Time
30 mins
Servings:
5
pieces
Course:
Appetizer
Cuisine:
International
Ingredients
- 5 egg boil for at least 12 minutes, hard-boiled
- 2 tablespoons mayonnaise
- 150 g cream cheese herbed
- salt (to taste)
- black peppercorns (for decoration)
- a few thin slices of carrot (for decoration)
- 1 green onion (for garnish; see substitution tips above)
Instructions
- Peel the eggs and carefully cut a small “cap” off the top. If the eggs don’t sit upright, trim a thin slice (1–2 mm) from the bottom to create a flat base.
- Remove the yolks and mix them in a bowl with mayonnaise and herbed cream cheese until smooth and creamy.
- Transfer the filling into a piping bag (or a plastic bag with the tip cut off) and fill the eggs. You can smooth the surface using a damp fingertip.
- Create the chicks’ eyes by pressing two black peppercorns into each filled egg.
- Cut small triangles from the carrot slices and place them as the chicks’ beaks.
- Gently place the egg “caps” back on top of the filling.
- Sprinkle finely chopped green onion around the eggs to resemble grass for decoration.
- Enjoy!
Cup of Yum
Notes
- The measurements are for 5 deviled eggs—please adjust accordingly if making more.