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Deviled Egg Chicks
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5 from 3 votes

Deviled Egg Chicks

Deviled Egg Chicks are such a cute addition to add to your Easter dinner table and so Easy to make using just 7-ingredients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 12
Author: Jill


  • 12 large eggs hard boiled and peeled
  • 1/3 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • baby carrots
  • carrot matchsticks


  • Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this is for a flat surface so the eggs do not roll around. Cut off a large top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids together with their bases.
  • In a medium mixing bowl, combine 12 of the cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 tsp dijon), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mix everything together until smooth. Transfer mixture to ziploc bag (snipping off the end) and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
  • For the eyes, cut off the ends of small raisins and press two on the front. For the beaks, thinly slice a few rings of carrot and cut triangles and press in the eggs for beaks. Add carrot matchsticks on the bottom for the feet.