5 from 12 votes
Easter Deviled Eggs (Easter Chicks)
Easter Deviled Eggs are hard-boiled eggs styled as chick faces by filling the yolks mixed with mayonnaise, mustard, and spices back into the whites. The eggs stand upright on trimmed bottoms and have a piped yolk filling topped with carrot beak and legs and peppercorn eyes, creating a playful presentation. This recipe transforms traditional deviled eggs into a festive dish with a smooth, flavored filling and creative garnish.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
12
Calories:
96 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 egg hard-boiled
- ½ tsp Dijon mustard
- 1/3 cup mayonnaise light
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- 2 Tbsp chives finely sliced
- salt
- black pepper
- 1 carrot
- 24 peppercorns
Instructions
- Peel your hard boiled eggs carefully, they should come out nice and smooth. I like to boil a few extra in case there are a few that break or don’t peel nicely..
- Cut a small sliver off the bottom of the egg to make a seat for the egg to stand on its own. Cut 1/3 of the egg off the top to make a ‘hat’ for the chick's head. Arrange the bottoms on a serving plate.
- Scoop out the yolk and place in a bowl with the mustard, mayonnaise, garlic powder, smoked paprika, chives, salt and pepper. Then use a fork to really mash everything together until the mix is smooth.
- Fill a piping bag with the egg yolk mix to make it easy to fill the hollow eggs.
- Pipe the yolk mix into the egg hollows. Add 3 or so layers on top to make a face for the chick.
- Use a sharp knife to cut triangle beaks out of the carrots and legs in ‘L’ shapes.
- Place the hats back on the yolk mix to make chick heads. Attach the beaks and eyes on the yolk mix. Attach the legs into the bottoms of the chicks.
Cup of Yum
Notes
- If you lack a piping bag, a sandwich or packet bag with a corner cut works well to pipe the filling.
- To ease peeling eggs, cool them in ice water immediately after boiling and peel under cold running water, starting beneath the membrane.
- Boiling a few extra eggs helps account for any that crack or peel imperfectly.
Nutrition Information
Calories
96kcal
(5%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
187mg
(62%)
Sodium
119mg
(5%)
Potassium
90mg
(2%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
1219IU
(24%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 187mg | 62% |
| Sodium | 119mg | 5% |
| Potassium | 90mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1219IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.