Hatching Easter Chick Devilled Eggs

    Hatching Easter Chick Devilled Eggs

    Recipe Picture:Hatching Easter Chick Devilled Eggs

    Hatching Easter Chick Devilled Eggs


    1 person made this

    These adorable little chicks will brighten your Easter brunch table. You can make the hard boiled eggs in advance, saving you time on the day.

    Makes: 12 chicks

    • 12 hard boiled eggs
    • 2 tablespoons mayonnaise
    • 1 1/2 tablespoons yellow mustard
    • 1 dill pickle, finely diced
    • 1 tablespoon prepared horseradish, or to taste
    • 1 teaspoon pickle juice
    • salt and ground black pepper, to taste
    • 1 carrot, cut into rounds
    • 12 slices tinned black olives, or as needed

    Preparation:30min  ›  Ready in:30min 

    1. Cut a small slice away from the base of the eggs so that they can stand on their own, then slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. For a fancier chick try using a zig zag pattern.
    2. Using a spoon carefully remove the egg yolk from the bottom portion of the egg and transfer to a bowl.
    3. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag (or a plastic bag with a corner snipped off) with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
    4. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'. Also cut out little feet from the carrot rounds.
    5. With a straw cut out small circles from the olive slices for the 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

    Watch a video of it being made…

    Easter Chick Devilled Eggs
    Easter Chick Devilled Eggs
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    Reviews in English (19)


    Fun recipe to make with kids. I had to leave out the horseradish because the kids would not like that. Very cute idea. Thanks!  -  14 May 2014  (Review from Allrecipes USA and Canada)


    was fun to make and very whimsical... a crowd pleaser... I did have to add an extra 2 dry yolks; the filling was originally too thin to hold the weight of the top egg half, and the "chick" swooshed out of the sides... but once thickened this was a great idea  -  04 Apr 2015  (Review from Allrecipes USA and Canada)


    I wish I had looked at the pictures before making as my chicks were very top heavy and caved in. That said, I believe it is because we like a creamier deviled egg. I prepared the filling as directed (except cut the horseradish to 1/2 tablespoon because kids are eating) and although it tasted good, it was too stiff for us. I added 2 more tablespoons of mayo and 1 more teaspoon of pickle juice to get it to the consistency we like. We did like the base recipe though and will have again.  -  04 Apr 2015  (Review from Allrecipes USA and Canada)

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