Hatching Easter chick devilled eggs

    30 min

    These adorable little chicks will brighten your Easter brunch table. You can make the hard boiled eggs in advance, saving you time on the day.

    6 people made this

    Makes: 12 chicks

    • 12 hard boiled eggs
    • 2 tablespoons mayonnaise
    • 1 1/2 tablespoons yellow mustard
    • 1 dill pickle, finely chopped
    • 1 tablespoon prepared horseradish, or to taste
    • 1 teaspoon pickle juice
    • salt and ground black pepper to taste
    • 1 carrot, cut into rounds
    • 12 slices tinned black olives, or as needed

    Prep:30min  ›  Ready in:30min 

    1. Cut a small slice away from the base of the eggs so that they can stand on their own, then slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. For a fancier chick try using a zig zag pattern.
    2. Using a spoon carefully remove the egg yolk from the bottom portion of the egg and transfer to a bowl.
    3. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag (or a plastic bag with a corner snipped off) with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
    4. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'. Also cut out little feet from the carrot rounds.
    5. With a straw cut out small circles from the olive slices for the 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.


    Easter chick devilled eggs
    Easter chick devilled eggs

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    Reviews in English (26)


    Fun recipe to make with kids. I had to leave out the horseradish because the kids would not like that. Very cute idea. Thanks!  -  14 May 2014  (Review from Allrecipes US | Canada)


    was fun to make and very whimsical... a crowd pleaser... I did have to add an extra 2 dry yolks; the filling was originally too thin to hold the weight of the top egg half, and the "chick" swooshed out of the sides... but once thickened this was a great idea  -  04 Apr 2015  (Review from Allrecipes US | Canada)


    I wish I had looked at the pictures before making as my chicks were very top heavy and caved in. That said, I believe it is because we like a creamier deviled egg. I prepared the filling as directed (except cut the horseradish to 1/2 tablespoon because kids are eating) and although it tasted good, it was too stiff for us. I added 2 more tablespoons of mayo and 1 more teaspoon of pickle juice to get it to the consistency we like. We did like the base recipe though and will have again.  -  04 Apr 2015  (Review from Allrecipes US | Canada)