Learn how to make adorable Easter Deviled Eggs for Easter Dinner. These fun Deviled Egg Chicks for Easter make the best side dish that our kids love. Try this fun and easy recipe today!
This is one of our family's favorite easter traditions. It's a fun recipe that the kids love to help make. You can try different variations by dyeing the egg whites, or just keep it fun with these little peeping chicks. For a more traditional deviled egg, try our copycat Paula Deen Deviled Egg recipe.
How to make the filling creamy? I grew up making and loving deviled eggs, but I could never get that perfectly creamy center. I started to throw all the ingredients in a food processor, and it made the creamiest yolk filling.
Deviled eggs are such a fun tradition. It's even more fun to make them holiday-themed. Our kids love it when we make these little chicks, but they also love our Halloween Deviled Eggs, 4th of July Deviled Eggs, Thanksgiving Deviled Eggs, and Christmas Deviled Eggs.
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What is in Easter Deviled Eggs?
A perfectly hard-boiled egg with a creamy center, cut and put together to make a cute little chick face, perfect for the Easter season.
- Eggs- Hard-boil eggs for 12 minutes to ensure the centers set. Cool them in an ice bath for 10 minutes for easy peeling.
- Mayo- Use your favorite brand of mayonnaise for the base of the egg yolk mixture.
- Mustard- For this recipe, we use yellow mustard. If you want a different flavor, try Dijon or stone-ground mustard.
- Relish- If your relish or sweet relish has large chunks, blend it in the blender before adding it to your yolk mixture.
- Spices- Flavor the deviled egg filling with salt, pepper, and smoked paprika.
- Vegetables- To make those cute little chick faces, we used carrots and black olives. Use fresh parsley for presentation.
See recipe card for quantities.
How to make Deviled Egg Chicks for Easter
Learn how to make and assemble Deviled Egg Chicks for Easter with these easy to follow step by step process photos.
- Place eggs in a pot, cover with water and ½ teaspoon baking soda, bring to a boil, then remove from heat, cover, and let rest for 12 minutes; transfer to an ice bath for 10+ minutes before peeling for perfectly boiled eggs that are easy to peel with no gray yolks.
- Place 2 whole eggs (cut ⅔ up from the bottom for the chicks' hats) in a food processor with egg yolks, mayo, relish, mustard, salt, and pepper, and process on high until smooth, scraping the sides after 10 seconds.
- Use a straw to push through an olive to create eyes for the chicks, or use mini candy eyeballs, and slice carrot rounds into triangles for the beaks.
- Fill each egg bottom with the mixture using a piping bag, add the egg hat, and decorate with olive eyes and carrot beaks, then serve on parsley for a grass-like effect.
Hint: Be sure to cut the egg ⅔ from the bottom, unlike traditional deviled eggs. That will give you the cute chick coming out of an egg look.
Substitutions and Variations
These are some of our favorite substitutions and variations for all of our deviled egg recipes.
- Spicy Version – Add a dash of hot sauce or sprinkle with paprika and cayenne.
- Bacon & Chive – Mix in crispy bacon bits and fresh chives for extra flavor.
- Greek Yogurt Swap – Use Greek yogurt instead of mayo for a tangy taste.
Colored Easter Deviled Eggs
If you want to dye your eggs instead of making them into chicks, you can follow our 4th of July Deviled Egg recipe. Instead of using red, white, and blue, you can use fun easter colors like pastel pink, green, blue, and purple.
How To Serve
This makes a perfect Easter side dish. Add it alongside Easter ham, and your favorite hot sides like Candied Yams and Green Bean Casserole.
This is a fun side dish you can assign an older child to make to let them be involved. This was so important to both of us as we learned to love cooking while growing up.
Storage
After assembling the eggs, refrigerate them in a single layer in an airtight container for up to 2 days. For the best freshness, prepare the filling in advance, store it separately, and fill the eggs just before serving.
Because the assembly is more hands-on than traditional deviled eggs, we suggest making steps ahead of time. Hard-boil the eggs and make the filling in advance. Then, right before serving, assemble the chicks. We learned that after a while, they tend to slump over and droop a bit.
Top tip
Use fresh parsley to prop the chick eggs up when getting ready to serve. It will help keep them in place, but it will also help make a cute dish.
Related
Looking for other recipes like this? Try these:
Recipe
Easter Deviled Eggs
Ingredients
- 14 eggs
- ½ cup mayo can sub part for greek yogurt, see note 1
- 1 Tablespoon sweet relish see note 2
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste, I start with ¼ teaspoon each
- parsley for a grass bed for the chicks
- olives to make eyes
- carrots for the beaks
- paprika to garnish, if desired
Instructions
Hard Boil Eggs:
- Place eggs in large pot and cover with water and ½ teaspoon baking soda (can help the eggs peel more easily). Bring to a boil. Remove from heat, cover and allow to rest for 12 minutes. Immediately place eggs in an ice bath to cool for 10+ minutes. Peel eggs. This method will give you perfectly boiled eggs that are easy to peel and not gray around the yolks.
For the Deviled Egg Filling:
- Place 2 whole eggs (we love this trick we learned from Paula Deen!) in the bowl of a food processor. For the chicks, do not cut the eggs lengthwise! Instead, cut about ⅔ up from the bottom, so you can have a cute little egg hat for your chicks. Add the remaining egg yolks, mayo, relish, mustard, salt and pepper to the bowl. Process on high until smooth, scraping down the sides after the first 10 seconds.
Make the Deviled Egg Chicks:
- Use a straw and push it through an olive to cut out little eyes for the chicks. You may also use mini candy eyeballs, but it can make them look a little crazy. Thinly slice a few carrot rounds and cut them into 6 triangles for the beaks. See photos above for a visual guide.
- Place filling in a piping bag with the desired tip (I used a star tip). Grab one of the egg bottoms fill it with the egg mixture, going well above the top of the egg white. Top with a little egg hat then press on the olive eyes and 2 carrot triangles for the beak. Serve on a bed of parsley for a grass like effect!
Notes
- I love the tang and protein that Greek yogurt adds, and will often use about ⅔ Greek yogurt, ⅓ mayo. We don't recommend using all Greek yogurt or it can make the texture weird.
- We made the mistake of using a relish that had large chunks once and it made filling the eggs with the filling almost impossible. The large chunks kept clogging up the tube! If your relish has large chunks, we highly recommend running it through a blender before using it to make the filling.
- Use the parsley and bunch it up where needed to help the chicks stand upright.
- To make ahead: We recommend getting everything ready ahead of time, but wait to make the chicks until right before serving. After a little while, they tend to slump over and droop a bit.
Annie says
These deviled eggs are so cute for Easter. My kids love them! I'm not a crafty person and I feel like these are right up my alley.