Easter Chick Deviled Eggs

Easter Chick Deviled Eggs

rachelu

"Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray."
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Ingredients

30 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  2. 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 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.'
  3. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
  4. Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Footnotes

  • Cook's Note:
  • Feel free to use the ingredients in different amounts depending on taste or desired consistency. We often like more pickle and horseradish.
  • It's easier to break up the yolk a bit to get it out without tearing the egg white 'shell'.

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Reviews

Read all reviews 9
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Fun recipe to make with kids. I had to leave out the horseradish because the kids would not like that. Very cute idea. Thanks!

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" swoos...

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 di...

The idea is so cute! Put them in my egg tray and filled the bottom of it with olives and cherry tomatoes for fun, easy snacks. Thanks for the great idea :)

The idea was perfect! I did use my own guts for filling as the one I tried was a little dry. Mine was a little gooey, so next year I will try some in-between version. mine looked like they were ...

Super cute, though mine didn't come out looking that good. But seriously one of the best deviled eggs recipes I've found anywhere. I did cut the skin off my dill pickles before mincing, as the s...

I've never had a deviled egg before. I saw these and knew I wanted to make them for Easter. They were very time consuming but fun to make. I personally didn't care for them but other people enjo...

Most cute! love it, Thnx!

Great look and great taste. I just have to figure out how to get the yolk out without tearing the egg white.

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