Easter chick devilled eggs

Easter chick devilled eggs


3 people made this

About this recipe: These hard boiled Easter chick devilled eggs are perfect as a fun addition to your Easter spread. Great to make with the kids and you can play around with the filling and decoration like fresh pepper for the beak, or just take the pimento from the stuffed olives and use it for the beak.


Serves: 6 

  • 6 hard boiled eggs
  • 1/2 stick celery,very finely chopped
  • 1/4 onion, very finely chopped
  • 60g mayonnaise
  • salt, to taste
  • chilli sauce, to taste
  • 3 pimento stuffed olives
  • 1/2 orange pepper, seeded

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Cut a little off the thick end of each of the eggs so that they have a base on which to stand up straight. Cut off the upper third of the eggs with a small, sharp knife in a zig zag line. Carefully remove the yolks and place them into a small bowl.
  2. Mix egg yolks with celery, onion, mayonnaise, salt and chilli sauce. Fill this mixture into the lower half of the eggs and place the tops back on.
  3. Slice olives and press the slices as eyes into the egg yolk mixture. Cut the pepper in small triangles and add as beaks. Serve immediately or chill in the fridge until you are ready to serve.

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Reviews (1)


These certainly are crazy cute, but they're also labor intensive. The thing that I had the most difficulty with was getting the yolk out without ripping the egg white. They certainly would grace an Easter buffet table beautifully. - 07 Feb 2015

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