Easter Egg Chicks

5 from 2 votes

If you love deviled eggs and cute decor, these Easter Egg Chicks are the perfect recipe to add to your holiday spread this year! They are the perfect fun activity for kiddos and an adorable spin on a traditional Easter side dish!

Prep Time20

Assembly Time25

Total Time45

Course: Appetizer

Keyword: Deviled Easter Eggs, Deviled Eggs, Easter Chick Eggs, Easter Eggs

Servings: chick eggs

Calories: 102kcal

Ingredients

12 Eggs hard boiled
4 Tbsp Mayonnaise
3 Tbsp Dill Relish drained
1 Carrot
3 Olives slices
Salt to taste

Instructions

Boil the dozen eggs, cool them and peel off the shells. (I use the Instant Pot 5, 5, 5 Method to boil my eggs but you can do them on the stovetop as well)
Once the eggs are cooled and peeled, slice a small piece off the bottom of each egg to create a flat base so the finished eggs can stand up on a platter without falling over.
Next cut the tops off all of the eggs (about a third of the way down from the top) to create the “hat” of the chick for later. Set these beside each base as you go so they don’t get mixed up.
Now use a very small spoon to gently scoop out the cooked egg yolks and add them to a medium mixing bowl as you go. (Make sure to do this with care since the eggs are fragile even after being boiled)
Next, add the egg yolks, mayo, relish, and salt to a mixing bowl.
Use a fork to break up the large yolk pieces and stir all the ingredients together. You want to make sure the relish is drained well and even patted dry if need be so it doesn't make the filling overly runny. The filling should be fluffy and thick. Place the bowl of filling into the fridge while you make the chick’s eyes and beaks.
The easiest way to add the filling to the eggs is to pipe it. Remove the deviled egg filling from the fridge. Cut a small digional hole at the point of a gallon size plastic baggie and load it with the deviled egg filling. Pipe the deviled egg filling into each hollowed egg until it’s full, then add about a ½ inch more on top to create the chick's face.
Place the corresponding egg top “hat” on top of each filled egg.
Lastly, to make the eyes, cut each olive slice into little pieces. (these will be tiny) Then cut the carrots into thin, round slices and cut each round slice into 6 tiny triangles.

Notes

Storage Instructions:

These are probably best made closer to your event. I recommended boiling and cutting the eggs and making the deviled egg filling ahead of time if you wish, and piping the filling and assembling the chicks the day you plan to serve them. But if you prefer to do it the day before, just make sure you place them in an airtight container in your refrigerator and remove just before serving them.
These will last up to 5 days in an airtight container. You have to make sure they are covered well or the deviled egg filling will begin to harden and create a crust.

*You may substitute dill for sweet relish if you prefer.

Nutrition