Easter Chick Devilled Eggs

View featured products
Prep time
30 mins
Cooking time
15 mins

These delightful deviled eggs dressed up as adorable chicks are sure to be the stars of your Easter brunch.


  • 6 eggs
  • 60 g mayonnaise
  • 2 large eggs
  • 1 teaspoon English mustard
  • 1 teaspoon white vinegar
  • Generous pinch of salt
  • Freshly ground black pepper
  • 2 carrots
  • Peppercorns
  • Fresh dill


  1. Boil the eggs—Add eggs to saucepan in a single layer. Cover with cold water at least an inch above eggs and bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Rinse under cold water continuously for 1 minute or in an ice bath until cool.
  2. Prep the decor—Cut carrots into “L” shapes for legs and small triangles for beaks.
  3. Prep the eggs—Crack eggs and peel under cool running water. Pat dry with paper towels. Carefully slice eggs in a zig zag pattern across the middle. Separate eggs, scoop out the yolks and place in a small bowl.
  4. Make the filling—Mash yolks with a fork until crumbled. Add mayo, mustard, vinegar, salt and pepper and stir well to combine evenly.
  5. Assemble the chicks—Cut small slits in the bottom half of eggs and insert legs. Add a scoop of the filling and top with the other egg white half. Add beaks, along with peppercorns for eyes and top with a sprig of fresh dill. Refrigerate until ready to serve.

Cook's notes

The fresher the eggs, the harder they are to peel. Be sure to stock up on eggs a week or two before you plan to boil them. 


Eggs stay good long past their expiration date—test for freshness by placing egg (in shell) in a bowl of cold water. If it sinks, use it, and if it floats, don't.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.