These Chick Deviled Eggs are a fun and festive twist on a classic Easter favorite. Bright, colorful, and easy to make, they bring a playful touch to your holiday table that kids and adults will love.
Perfect for Easter brunch or as a party appetizer, these deviled eggs are simple to prepare with a few basic ingredients. They’re creamy, flavorful, and decorated to look like little chicks.
Whether you’re hosting family or just looking for a cute and tasty treat, these chick deviled eggs are a must-make for Easter. They’re quick, creative, and bring a little extra cheer to your table.
Yes. You can boil the eggs and prepare the filling a day in advance. Assemble the chicks the day of your event for the freshest look.
Store boiled eggs and prepared filling in the refrigerator. Once decorated, keep the chick deviled eggs chilled until serving.
Yes, as long as they’re kept in the fridge and served within 4–6 hours of decorating. Avoid leaving them out too long to prevent spoilage.
Ingredients
- Large eggs
- Miracle Whip
- Mustard
- Black olives
- Carrot
How to Make Easter Chick Deviled Eggs
Add the eggs to a pot and cover them with water.
Heat on high until the water boils.
Reduce to medium-high and boil for 10 minutes.
Cover the pot, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
While the eggs rest, slice the carrots into thin rounds.
Cut small triangles from the rounds to make the beaks.
You will need 12 beaks.
Slice the olives in half lengthwise, then cut each half in half again.
Use a small round icing tip to punch out eye shapes.
You will need 24 olive eyes.
Drain the hot water and run cold water over the eggs.
Repeat until the eggs are fully cooled.
Gently tap each egg on the counter and roll to crack the shell.
Peel carefully and place the peeled eggs back into cold water.
Pat the eggs dry and slice them in half.
Remove the yolks and place them in a bowl.
Mash the yolks until smooth.
In a separate bowl, mix the Miracle Whip and mustard.
Add the mixture to the yolks and stir until well combined.
Transfer the filling to a piping bag.
Snip off the tip and pipe the filling into the egg whites.
Press a carrot beak into the center of each egg.
Place two olive eyes above the beak.
Use tweezers if needed for easy placement.
Bring some Easter fun to your table and make these Chick Deviled Eggs today! They’re easy, festive, and sure to delight kids and adults alike. Try this recipe now and add a playful, tasty centerpiece to your holiday brunch.
Try these festive Easter recipes too!
Easter Chick Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup Miracle Whip
- 1 tbsp mustard
- 3 large black olives
- small carrot
Instructions
- Add the eggs to a pot and cover with water. Heat over high heat until water boil, turn down to medium-high and boil for 10 minutes. Cover the pot, turn off the heat, and allow to eggs to sit in the pot of hot water for 10 minutes.
- While the eggs are sitting in the pot, cut the carrots into thin disks, then cut a triangle out of the disks for the beaks. You’ll need 12 beaks.
- Now slice the olives in half lengthwise, then in half again lengthwise. Use a small round icing tip to poke “eyes) out of the olives. You will need 24 eyes.
- Run cold water into the pot, dumping it as it fills, for a few minutes until eggs are cooled.
- Gently crack the egg on the counter, then gently roll around cracking until the shell is easy to peel off. Remove the shell, place it back into the cold water.
- Wipe the eggs to dry, then cut in half, adding the yolks to a bowl. Mash the yolks with a fork or a mixer.
- Mix the Miracle Whip and mustard in a bowl, then pour over the mashed yolks and mix to combine.
- Fill a piping bag with the mixture, snip off the end, then pipe the filling into the eggs.
- Add a “beak” into the center of the eggs, then eyeballs up top. You may want to use tweezers for applying the eyes.
