Easter brunch is just around the corner and you need a crowd-pleaser. These deviled egg chicks are the perfect way to brighten your holiday table. They are simple to make and always get a smile from guests. You only need a few basic pantry staples to start.
What Makes This Recipe Special
These little snacks are a total winner for spring gatherings. They turn a classic appetizer into something much more memorable. Your kids will love helping you add the tiny carrot beaks. Plus, they are naturally gluten-free and very budget-friendly for large groups. It is the ultimate holiday centerpiece that everyone can actually eat.
Simple Method
Making these is much easier than it looks. You start by boiling your eggs to perfection. Then, you create a creamy filling for the centers. The real fun happens when you assemble the little faces. No fancy tools are required to get these looking great. Even a beginner can master this cute design in minutes.
Ingredients You’ll Need
You likely have most of these items in your kitchen right now. Fresh eggs and a few simple garnishes are all it takes.
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 0.125 teaspoon kosher salt
- 0.125 teaspoon ground black pepper
- 1 small carrot, peeled
- 1 whole black olive
Step-by-Step
- Place eggs in a single layer in a saucepan and cover with one inch of cold water. Bring to a boil.
- Remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice water bath for 5 minutes, then peel carefully.
- Slice a thin sliver off the bottom of each egg so they stand upright.
- Cut the top third off each egg. Carefully remove the yolks from the bottoms and the top slices without breaking the whites.
- In a small bowl, mash the yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
- Transfer the yolk mixture to a pastry bag fitted with a plain round tip.
- Pipe the yolk mixture into the bottom egg whites, filling them high enough so the filling protrudes significantly above the rim.
- Place the top egg white slice onto the piped yolk to form a hat.
- Cut two small circles from the black olive for eyes and a small triangle from the carrot for a beak; press them into the yolk filling face.
- Serve immediately or refrigerate.
Best Ways to Enjoy It
Place these on a bed of fresh greens or sprouts. It looks like they are sitting in a nest. They are perfect for a festive Easter brunch spread. Pair them with a honey-glazed ham and some fresh fruit. Your guests will definitely want to snap a photo before eating.
Keep It Fresh
You can store these in the fridge for up to two days. Keep them in a sealed container to prevent them from drying out. It is best to add the faces right before serving. Refrigeration is key for food safety with egg dishes. Do not try to freeze these as the texture changes.
Tips for Best Results
- Use an ice water bath to make peeling much easier.
- Don’t skip the sliver cut at the bottom for stability.
- Use a plastic bag with the corner snipped if you lack piping tips.
- Make the filling extra smooth to avoid clogging the tip.
- For your Easter party, prepare the components a day early.
- Use a toothpick to place the tiny olive eyes precisely.
- Always use older eggs as they are easier to peel.
Ways to Switch It Up
- Add a pinch of smoked paprika for a smoky flavor.
- Use tiny bits of red bell pepper instead of carrots.
- Swap the mustard for Greek yogurt for a tangier, lighter taste.
Common Questions
Can I make these deviled egg chicks ahead of time?
Yes, you can boil and peel the eggs a day early. Store the whites and the filling separately in the fridge. Assemble the chicks and add the faces just before your guests arrive.
How do I stop the eggs from tipping over?
The secret is slicing a tiny bit off the bottom of the egg. This creates a flat surface so they stand tall. Be careful not to cut too deep into the center.
I hope these little chicks bring some joy to your Easter table. They are such a fun way to celebrate the new season. Happy cooking and enjoy every bite!
— Alex
Ingredients
- 6 large egg s
- 2 tablespoons mayonnais e
- 1 teaspoon yellow mustard
- 0.125 teaspoon kosher salt
- 0.125 teaspoon ground black pepper
- 1 small carrot , peeled
- 1 whole black olive
Instructions
- Place eggs in a single layer in a saucepan and cover with one inch of cold water. Bring to a boil.
- Remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice water bath for 5 minutes, then peel carefully.
- Slice a thin sliver off the bottom of each egg so they stand upright.
- Cut the top third off each egg. Carefully remove the yolks from the bottoms and the top slices without breaking the whites.
- In a small bowl, mash the yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
- Transfer the yolk mixture to a pastry bag fitted with a plain round tip.
- Pipe the yolk mixture into the bottom egg whites, filling them high enough so the filling protrudes significantly above the rim.
- Place the top egg white slice onto the piped yolk to form a hat.
- Cut two small circles from the black olive for eyes and a small triangle from the carrot for a beak; press them into the yolk filling face.
- Serve immediately or refrigerate.
