Easter Chick Deviled Eggs are the perfect way to use up those colored eggs this year! The cool thing about them is how simple they are to put together. They make a festive addition to any Easter brunch or dinner.
Ingredients for Easter Chick Deviled Eggs:
6 large eggs
3 tbsp mayonnaise
2 tsp spicy brown mustard
1/4 tsp prepared horseradish (I like mine extra spicy – if heat isn’t your thing then leave this out!)
Salt and pepper to taste
First, you have to make hard-boiled eggs. There are a few ways to do that. I prefer the Instant Pot. Here are my instructions for Instant Pot Hard Boiled Eggs.
When you use the Instant Pot to boil your eggs they are much easier to peel, and that’s important for this recipe. You want nice smooth and pretty hard boiled eggs.
If you don’t have an Instant Pot, the best way to boil your eggs is to put them in a saucepan and cover them with water, bring the eggs to a boil and then shut off the heat. Just leave them alone until they cool. You’ll find that the eggs will cook to a perfect consistency.
Once the eggs are cooled, you’re going to cut off the top of them about a quarter of the way down from the smaller side. If you want to get really fancy, you can cut a zigzag design in the egg and it will look like its cracking, but I try to keep this blog simple so I just made a straight cut.
Scoop out the inside of the egg (the yolks) and put them in a bowl.
Next mix the mayonnaise, mustard, horseradish, and egg yolks together until they are the right consistency. You want them to be firm but not too squishy because they need to hold the tops on the eggs. I usually use a fork or a whisk for this.
Insert the egg yolk mixture into the bottom half of the eggs. You can use a spoon and spoon it in or use a piping bag. If you don’t have a piping bag you can simply cut a corner off of a ziplock bag and use that instead.
Next, gently set the tops on the eggs, being careful not to squash them all the way down. The object here is to make it look as though the chicken is hatching from the egg.
Now comes the fun part; the beak and the eyes.
For the eyes of the chicks, chop the olives into teeny pieces.
For the beaks, you will use tiny pieces of carrot. You will need two pieces of carrot for each beak. For this part it may be easiest to use tweezers or some other small tool rather than your fingers. (Especially if you have fat fingers like mine!)
Finally, set the chicks in egg cups or on a bed of lettuce to display them for your guests! Be prepared for lots of oohs and ahhs!
Tools needed for Easter Chick Deviled Eggs
Questions People Ask:
You can change the recipe any way you like, but the key is to make sure that the filling is firm enough to hold up the tops of the eggs.
You sure can! Other ideas are pickle pieces, peppercorns, poppy seeds, pumpkin seeds, sunflower seeds, and little pieces of nuts for starters. Some people like to use little orange peel pieces for the beak.
You can store the eggs in an airtight container in the refrigerator for up to 3 days.
Yes and no. I recommend cutting the eggs and preparing the filling. Then store them that way until you are ready to serve.
I advise not to freeze the eggs because they won’t thaw properly.
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!