Easter Deviled Egg Chicks

Prep Time
10 min.
Cook Time
15 min.
Recipe by:

Try this easy and fun Easter egg recipe! With a creative spin on traditional eggs, these Deviled egg chicks are the cutest Easter chicks!

Make This Recipe


12 large Egglands Best eggs, hard boiled and peeled

1/3 cup mayonnaise

1 1/2 tsp mustard or add to taste

1/4 tsp garlic powder

1/8 tsp salt, or to taste

1 small carrot, peeled and sliced into rings

6 black olives


  1. Peel 12 Egglands Best hard-boiled eggs.
  2. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter.
  3. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  4. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.
  5. Add 1/3 cup mayonnaise
  6. 1 1/2 tsp dijon (or add to taste)
  7. 1/4 tsp garlic powder
  8. 1/8 tsp salt, or season to taste
  9. Mash everything together until smooth.
  10. Transfer mixture to plastic or pastry bag and pipe generously into egg bases
  11. Place top 1/3 back over the base and press down slightly to adhere.
  12. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
  13. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths.
  14. Insert 2 olive spots for eyes
  15. Insert 2 carrot wedges the beak.
  16. Set chicks on a platter and display how you'd like!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 102
Fat 7.5g
Saturated Fat 1.9g
Cholesterol 192mg
Sodium 126mg
Carbohydrates 3.3g
Dietary Fiber 0.2
Protein 6.2