Easter Chick Deviled Eggs – A Fun & Tasty Easter Appetizer
Every year, Easter brings the perfect excuse to get creative with food, and these Easter Chick Deviled Eggs are one of my favorite ways to do just that. This simple recipe takes a classic deviled egg and turn it into something fun and festive.
The creamy filling pairs perfectly with the slight tang from the Miracle Whip and mustard, and the simple decorations give them a playful touch that makes everyone smile.
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Whether you’re making them for Easter brunch or a springtime gathering, they’re a great way to add something special to the table – plus, they always get people talking.
How to Make Easter Chick Deviled Eggs
Here are the ingredients you need to make these Easter chick deviled eggs, plus step by step instructions for how to make them.
Ingredients
- 6 large eggs
- ½ cup Miracle Whip
- 1 tbsp mustard
- 3 large black olives
- Small carrot
Step by Step Instructions
1. Place the eggs in a medium-sized pot and cover them with cold water, ensuring they’re fully submerged. Set the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high and let the eggs cook for 10 minutes. After that, cover the pot, turn off the heat, and let the eggs sit in the hot water for another 10 minutes. This helps ensure fully cooked yolks without any grayish-green tint.
2. While the eggs are resting, get the chick faces ready. Slice a small carrot into thin round disks, then cut each disk into small triangles – these will be the beaks. You’ll need 12 of them.
3. For the eyes, slice the black olives in half lengthwise, then again into quarters. Use a small round icing tip or a straw to punch out 24 tiny circles for the eyes. Set everything aside for easy assembly later.
4. Drain the hot water from the pot and immediately run cold water over the eggs. Keep the water running for a minute or two, then let the eggs sit in the cold water for a few more minutes to cool completely. This step makes peeling much easier.
5. Once cooled, gently tap each egg on the counter to crack the shell, then roll it between your hands to loosen it. Peel carefully, making sure to keep the egg whites intact, then place the peeled eggs back in cold water to remove any leftover shell fragments.
6. Pat the eggs dry with a paper towel, then slice each one in half. Carefully scoop out the yolks and place them in a mixing bowl. Use a fork or an electric mixer to mash the yolks until they’re crumbly and smooth.
7. In a separate bowl, mix the Miracle Whip and mustard until well combined. Pour this mixture over the mashed yolks and stir until the filling is smooth and creamy. If you prefer a silkier texture, you can mix everything with a hand mixer.
8. Transfer the yolk mixture into a piping bag (or use a zip-top bag with the corner snipped off). Pipe the filling into each egg white half, creating a small mound in the center. The shape will help form the chick’s face.
9. Press a small carrot triangle into the center of each yolk mound to create the beak. Then, carefully place two olive circles above the beak to form the eyes. You can use tweezers for precise placement if needed.
10. Arrange the finished Easter chick deviled eggs on a platter, and they’re ready to serve! Keep them chilled until ready to serve.
These Easter chick deviled eggs are easy to make, fun to decorate, and a great addition to any Easter spread. With just a few simple ingredients, you can turn a classic appetizer into something extra festive. If you are looking for a way to bring a little creativity to your Easter table, these are a solid choice.
More Easter Appetizers
Easter Chick Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup Miracle Whip
- 1 tbsp mustard
- 3 large black olives
- Small carrot
Instructions
- Place the eggs in a medium-sized pot and cover them with cold water, ensuring they’re fully submerged. Set the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high and let the eggs cook for 10 minutes. After that, cover the pot, turn off the heat, and let the eggs sit in the hot water for another 10 minutes. This helps ensure fully cooked yolks without any grayish-green tint.
- While the eggs are resting, get the chick faces ready. Slice a small carrot into thin round disks, then cut each disk into small triangles – these will be the beaks. You’ll need 12 of them.
- For the eyes, slice the black olives in half lengthwise, then again into quarters. Use a small round icing tip or a straw to punch out 24 tiny circles for the eyes. Set everything aside for easy assembly later.
- Drain the hot water from the pot and immediately run cold water over the eggs. Keep the water running for a minute or two, then let the eggs sit in the cold water for a few more minutes to cool completely. This step makes peeling much easier.
- Once cooled, gently tap each egg on the counter to crack the shell, then roll it between your hands to loosen it. Peel carefully, making sure to keep the egg whites intact, then place the peeled eggs back in cold water to remove any leftover shell fragments.
- Pat the eggs dry with a paper towel, then slice each one in half. Carefully scoop out the yolks and place them in a mixing bowl. Use a fork or an electric mixer to mash the yolks until they’re crumbly and smooth.
- In a separate bowl, mix the Miracle Whip and mustard until well combined. Pour this mixture over the mashed yolks and stir until the filling is smooth and creamy. If you prefer a silkier texture, you can mix everything with a hand mixer.
- Transfer the yolk mixture into a piping bag (or use a zip-top bag with the corner snipped off). Pipe the filling into each egg white half, creating a small mound in the center. The shape will help form the chick’s face.
- Press a small carrot triangle into the center of each yolk mound to create the beak. Then, carefully place two olive circles above the beak to form the eyes. You can use tweezers for precise placement if needed.
- Arrange the finished Easter chick deviled eggs on a platter, and they’re ready to serve! Keep them chilled until ready to serve.
