Deviled Egg Chicks Recipe

Rating 5.0
| 2
These adorable Easter deviled chicks are almost too charming to eat. Rich and creamy egg yolks combine with zippy vinegar and luscious mayonnaise for a cute and delicious dish.
Utensils Appetizer
Globe New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


large eggs
1/4 cup(s)
1/2 tblsp
Dijon mustard
1 tsp
champagne vinegar or more to taste, see notes
salt and white pepper, to taste
black peppercorns or black olives
curly parsley, stems removed, to serve on

Directions 16 steps | 52 Minutes

Step 1

Measure and prep all ingredients. 

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Step 2

Prepare the eggs. In a saucepan large enough to fit the eggs in a single layer, add about 2-3 inches of water. Bring the water to a boil. Once the water reaches a boil, gently lower the eggs into the water using either a slotted spoon or a mesh strainer.

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Step 3

Boil the eggs for 12 minutes. While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice.

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Step 4

Use a slotted spoon or a mesh strainer to remove the eggs from the boiling water to the ice bath. Let the eggs cool for about 4-7 minutes.

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Step 5

Remove the eggs from the ice bath, crack and peel the eggs.

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Step 6

Using a sharp paring knife, cut a thin slice off the rounded bottom of the egg.

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Step 7

Next, horizontally slice the pointy top third of the egg using a zig-zag pattern. Creating the look of a hatching egg. Carefully remove the egg yolks and place them in a separate bowl. Repeat with the remaining eggs.

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Step 8

In the bowl with the egg yolks, add the mayonnaise, Dijon mustard and champagne vinegar. Mash to combine into a smooth paste. Season with salt and white pepper to taste. In a piping bag fitted with a medium to large plain tip, add the egg yolk mixture. Set aside.

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Step 9

Prepare the carrot legs and beak. Slice the carrots into ¼-⅛ inch rounds.

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Step 10

Cut sixteen “L” shaped carrots from each round.

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Step 11

Slice a tiny triangle off of the short arm of the “L” for the toes.

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Step 12

Cut eight small triangles for the beak. If using black olives, cut out tiny black circles for the eyes.

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Step 13

Assemble the deviled egg chicks. Fill the bottom half of the egg with the deviled egg mixture, overfilling the egg to form a dome shape for the face.

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Step 14

Place the top half of the egg white. Insert two carrot legs into each egg. The short leg of the “L” should face outwards with the “toes” pointing up.

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Step 15

Insert two eyes and a nose into the domed deviled egg, creating a face. Repeat with the remaining eggs.

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Step 16

Place the completed deviled egg chicks on a platter. Generously fill the space in between the chicks with the leaves of curly parsley, creating green “grass”. Enjoy!

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  • Champagne vinegar is a luxurious ingredient compared to plain white vinegar. However, white distilled or white wine vinegar can be used here, if desired.

Nutrition Per Serving
View All
10.4 g
6.5 g
2.1 g


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Carmela G.


12 Jul 2022

Too cute to eat.

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Chrystal G.


30 Mar 2022

These are adorable and delicious!

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