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Chick Deviled Eggs Recipe! Perfect for Easter

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Deviled eggs that look like little chicks

Chick Deviled Eggs for Easter!

Here is a fun recipe for Easter. Make these chick deviled eggs for Easter! It so simple, and a really affordable appetizer to bring to a brunch or dinner too! Plus, its a nice way to get the kids to try them too.

For making hard boiled eggs I always use this timer. It changes color to let you know when your eggs are ready! Possible Affiliate link? I am including a photo of it before I put it into the water and then when the eggs are done/hard and the timer is much darker in color.

I would recommend 1 tablespoon of pickle juice and then stir. It really does depend on how many eggs you do/yolks you have and 2 T may be too much. If after 1T it’s too thick, move to additional juice.

If you are doing a small amount of eggs, I’d say a dozen or less, you can put the yolk mixture into a sealable sandwich bag and then cut a large opening in the bottom and pipe into the egg as shown. I don’t recommend putting more than a dozen yolks in it as the bags typically burst. You can use multiple bags or a better pastry bag.

Boil your eggs until yolk is completely cooked (around 10 minutes). You can also use one of these timers.

If using the egg timer, it will turn colors when the eggs are ready.

Ingredients Needed for these Deviled Chick Eggs:

  • One Dozen Eggs
  • 1/4 cup of mayonnaise
  • 2 Tablespoons of pickle juice (right from your pickle container)
  • Small pickle (to make the eyes)
  • Small carrot (to make the nose)
  • Salt and Pepper to taste

Cool eggs and peel (careful to keep them whole and intact).

Cut off the top 1/3 of the egg (right above the yolk so the top of the yolk is exposed once cut). Set aside the top of the egg (do not discard, it will be the top later).

Gently squeeze the yolk out into a bowl.

Once you have all Yolks in a bowl add the mayonnaise, pickle juice and salt and pepper (you can add additional pickle juice if the mixture is too dense) and mix until blended.

If you are doing a small amount of eggs, I’d say a dozen or less, you can put the yolk mixture into a sealable sandwich bag and then cut a large opening in the bottom and pipe into the egg as shown. I don’t recommend putting more than a dozen yolks in it as the bags typically burst. You can use multiple bags or a better pastry bag.

Scoop or pipe the mixture back into the bottom part of the egg.

Top with the top 1/3 you cut off.

Dice up small pickle pieces, and cut the carrots into small triangles for the nose. Add the carrots for nose.

Add the pickle pieces for eyes.

deviled eggs for Easter

That is all there is to it. It really is that simple!

Easter Deviled Eggs

Arrange on a platter, or deviled egg platter, and chill.

Chicks Deviled Eggs Recipe

After chilling for 15 minutes or more, serve up. They are sure to be a crowd pleaser!

It is definitely a dish all of your guests will be talking about, and it did not cost you much more then a dozen eggs and some items from your fridge!

little chick deviled egg recipe

Other Easter Recipes You Might Like:

Ham, Egg & Cheese Wreath – Perfect for a Holiday Breakfast!

Easy Little Chick Cupcakes – Fun for Easter Celebrations!

Easy Little Chick Cupcakes – Fun for Easter Celebrations!

Simple Easter Basket Cookies Recipe!

Simple Easter Basket Cookies Recipe!

Easter Candy Bowls – Simple & Frugal Treat Perfect for Table Treats

 

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Deviled Eggs that Look Like Little Chicks!

Ingredients

Scale
  • One Dozen Eggs
  • 1/4 cup of mayonnaise
  • 1 tablespoon of pickle juice and then stir. If after 1T it’s too thick, add more pickle juice slowly.
  • Small pickle (to make the eyes)
  • Small carrot (to make the nose)
  • Salt and Pepper to taste

Instructions

  1. Boil your eggs until yolk is completely cooked (around 10 minutes)
  2. Cool eggs and peel (careful to keep them whole and intact)
  3. Cut off the top 1/3 of the egg (right above the yolk so the top of the yolk is exposed once cut)
  4. Set aside the top of the egg (do not discard, it will be the top later)
  5. Gently squeeze the yolk out into a bowl
  6. Once you have all Yolks in a bowl add the mayonnaise, pickle juice and salt and pepper (you can add additional pickle juice if the mixture is too dense) and mix until blended
  7. Scoop the mixture back into the bottom part of the egg, and top with the top 1/3 you cut off
  8. Dice a small pickle into tiny squares and use those for the eyes
  9. Dice a small carrot into small pieces and use for the nose
  10. Chill for 45 minutes before serving

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