Deviled Egg Chicks – Deviled Egg Chicks take a classic deviled egg recipe and make them into fun and delicious Easter deviled eggs! Perfect as an Easter brunch recipe or appetizer.
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If you are hosting Easter brunch this year, you need to try out these fun and whimsical Easter Deviled Egg Chicks! Deviled Eggs are a classic Easter recipe that you’ll find on almost every Easter brunch table. Turn this classic into a fun twist by making these whimsical Deviled Egg Chicks.
This post is about how to make Deviled Egg Chicks.
EASTER BRUNCH DEVILED EGGS
It’s almost Easter already, and it’s time to think about the best possible Easter recipes to serve for your guests and family. This simple recipe uses a classic deviled egg filling and simple ingredients to garnish your Easter deviled eggs like baby chicks. Not only this recipe tastes amazing, it also looks incredibly cute on your Easter brunch table. Add a fresh parsley, arugula or any greens you like to make the composition even more appealing. Serve a yummy Easter Birds Nest Cookie and a whimsical Easter Punch after this appetizer for the ultimate Easter feast!
WHY YOU WILL LOVE THIS RECIPE
The Perfect Easter Appetizer. This is such a versatile and simple Easter recipe to serve for a crowd. Plus, you can’t go without yummy deviled eggs on Easter.
Kids Will Obsess Over These. The cutest Easter chicks will be loved by everyone.
Easy to Make. Easter egg chicks are absolutely adorable and incredibly easy to make in no time.
INGREDIENTS NOTES
Here’s your ultimate shopping list to make these yummy deviled eggs! Here’s how it goes –
Eggs
Mayonnaise
Cream Cheese
Onion Powder
Garlic Powder
White Vinegar
Black Olives
Carrot Coins
HOW TO MAKE DEVILED EGG CHICKS
Place the eggs in a saucepan and cover them with water. Add the white vinegar to the water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 10 minutes.
After 10 minutes, remove the saucepan from the heat and carefully drain the hot water. Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
Once the eggs are cool, gently tap them on the countertop to crack the shells, then peel off the shells. Rinse the eggs under cold water to remove any remaining shell fragments.
To cut the eggs, place each egg on a cutting board. Using a sharp knife, cut off a small slice from the bottom of each egg to create a stable base. Then, cut about one-third of the top part of each egg to remove the yolk. The remaining larger portion will be the chick’s body, and the smaller top part will be the chick’s head.
Carefully remove the yolks from the smaller top parts of the eggs and transfer them to a medium bowl. Mash the yolks with a fork and mix in the mayonnaise, cream cheese, onion powder, and garlic powder until all the ingredients are combined and the mixture is smooth.
Spoon or pipe the yolk mixture back into the hollowed-out egg whites, filling them generously.
For the chick’s eyes, take a toothpick or a small utensil with a small round tip, like the back of a piping tip or a bottle cap, and press it into the black olive rounds to create tiny circles. Place these olive circles onto the yolk mixture, on top of the piped eyes, to create smaller eyes for the chicks.
Cut small triangular pieces from the carrot coins to create beaks. Press the carrot beaks gently into the front of each egg, just below the eyes.
Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.
TIPS FOR SUCCESS
Use fresh eggs for boiling. Older eggs tend to peel more easily.
You can adjust the seasoning according to your taste preferences. Feel free to add more onion powder, garlic powder, or any other seasonings you like.
If you don’t have cream cheese, you can substitute it with sour cream or Greek yogurt for a tangy flavor.
Make sure to handle the hot eggs carefully when peeling and cutting them. Use a gentle touch to avoid any breakage.
RECIPE FAQ’S
Can I prepare deviled eggs in advance?
Yes, you can prepare deviled eggs in advance. After filling the egg whites with the yolk mixture, cover them and refrigerate until you’re ready to serve. However, it’s best to add the black pepper eyes and carrot beaks just before serving to keep them fresh and visually appealing.
How long can I store deviled eggs?
Deviled eggs can be stored in the refrigerator for up to 2 days. Keep them covered to prevent any odors from affecting their taste.
Can I use other toppings or garnishes?
You can get creative with your deviled egg toppings. Some popular options include paprika, fresh herbs like dill or chives, bacon bits, or even small pieces of smoked salmon. Feel free to experiment and add your favorite flavors.
Can I use a different method to hard-boil the eggs?
Yes, you can use other methods to hard-boil eggs if you prefer. Some alternatives include using an electric egg cooker or steaming them. Adjust the cooking time accordingly based on the method you choose to ensure fully cooked eggs.
Can I make a larger batch of deviled egg CHICKS?
You can easily double or triple the recipe to make a larger batch of deviled eggs. Just adjust the quantities of the ingredients accordingly.
How can I make my deviled EGG CHICKS spicier?
If you prefer spicier deviled eggs, you can add a pinch of cayenne pepper, a few dashes of hot sauce, or a sprinkle of chili powder to the yolk mixture. Adjust the amount according to your heat preference.
Can I make the deviled eggs ahead and freeze them?
Deviled eggs are not typically recommended for freezing as the texture and consistency may change after thawing. It’s best to enjoy them fresh or prepare them a day in advance and refrigerate until serving.
Deviled Egg Chicks
Deviled Egg Chicks - Deviled Egg Chicks take a classic deviled egg recipe and make them into fun and delicious Easter deviled eggs! Perfect as an Easter brunch recipe or appetizer.
Ingredients
- 6 eggs boiled
- 3 tbsp mayonnaise
- 1/4 cup cream cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp white vinegar, for the eggs
- 3 or 4 black olives, for the chick's eyes
- 1/3 cup carrot coins (for the beaks)
Instructions
- Place the eggs in a saucepan and cover them with water. Add the white vinegar to the water. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 10 minutes.
- After 10 minutes, remove the saucepan from the heat and carefully drain the hot water. Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Once the eggs are cool, gently tap them on the countertop to crack the shells, then peel off the shells. Rinse the eggs under cold water to remove any remaining shell fragments.
- To cut the eggs, place each egg on a cutting board. Using a sharp knife, cut off a small slice from the bottom of each egg to create a stable base. Then, cut about one-third of the top part of each egg to remove the yolk. The remaining larger portion will be the chick's body, and the smaller top part will be the chick's head.
- Carefully remove the yolks from the smaller top parts of the eggs and transfer them to a medium bowl. Mash the yolks with a fork and mix in the mayonnaise, cream cheese, onion powder, and garlic powder until all the ingredients are combined and the mixture is smooth.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites, filling them generously.
- For the chick's eyes, take a toothpick or a small utensil with a small round tip, like the back of a piping tip or a bottle cap, and press it into the black olive rounds to create tiny circles. Place these olive circles onto the yolk mixture, on top of the piped eyes, to create smaller eyes for the chicks.
- Cut small triangular pieces from the carrot coins to create beaks. Press the carrot beaks gently into the front of each egg, just below the eyes.
- Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.
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