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Easter Chick Deviled Eggs

Easter food is my favorite to make! You can get so creative with Eggs, making anything from decorative Easter Chick deviled eggs to egg salad on toast, the possibilities are endless and they are fun and creative for the whole family to make too!

Every Easter we always have tons of hard boiled eggs, raising chickens makes our fridge overflow with them, so this is a great way to spice them up and this is such a fun little appetizer, so let's get going!

How to Make Easter Chick Deviled Eggs

These adorable deviled eggs are super easy to make, but they required a little bit of time to get them ready to stuff. The part that is the most time consuming is cutting the top off. But I think it’s completely worth it in the end. I will show you a trick that really gets this done quick and won't take you forever to do either.

Step 1:

Cut the crown from the bottom of the egg. I have found the best way to do this is actually fairly simple. I have a very sharp Veggie Peeler that has a rounder end that is for taking the eyes out of potatoes, it is the perfect shape and depth to make these cuts.

Step 2: Make the Yolk Filling

Once you’ve cut the crowns off the eggs, scoop out all the yolks from both halves and place them into a bowl. There are 3 ways you can make the filling, I prefer my food processor, but My sister prefers her stand mixer, where my best friend prefers her hand mixer (But, that is because she is lazy and doesn't want to pull her stand mixer from the closet, shhhh don't tell her I said this)

Step 3: Filling Recipe

My Version (based on a dozen eggs) is to throw them all into the food processor. Add in 1/3 cup of Dukes Mayonnaise, a Tablespoon of softened butter, 1 teaspoon yellow mustard and 1 teaspoon of spicy mustard. Beat that until smooth then add in 1 teaspoon of sugar, a dash of franks hot sauce, 2- teaspoons of Sweet pickle juice, 2 tablespoons of sweet relish and salt and pepper to taste. Blend again and set aside.

Step 4: Pipe into egg

Use either a piping bag or a large zip lock and cut the corner off and add in all the filling. Pipe it into the bottom forming a nice mound on the top. (for an added crunch you can add some fresh (real) bacon bits to the crown before placing the egg crown back on.

Step 5: Make Face

Make sure the crown is sitting towards the back, that way you can have room for the chick beak and eyes. For the Eyes I use kitchen tweezers and place two whole cloves a half inch apart near the crown. Now take a carrot and cut small slices off. then cut it into a pie shape (like you would a pizza) then use the tweezers to place the carrot beak into place. Fill a serving platter with flat leaf parsley and place the eggs all about the nest of parsley for a beautiful display. Looks super cute on top off a footed cake stand.

Comment below and let me know how yours turn out!

xoxo Haley


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