These deviled egg chicks are the perfect Easter deviled egg recipe. These are so easy to ‘make and take’ to any kind of springtime celebration!

All you need is a dozen eggs, a few add-ins, and a little imagination to make this fun twist on a classic deviled eggs recipe!

For easy portability, put the finished deviled chick eggs back into the egg container and then arrange them on a platter once you reach your destination so they don’t slide around.

close up of Deviled Egg Chicks

Easter Deviled Eggs

This adorable chick deviled eggs are perfect for your spring or Easter celebrations.

  • Boil the eggs using my no-fail hard boiled eggs method, or try the air fryer or Instant Pot for easy peel eggs.
  • Prep a couple of days ahead of time.
  • This is the perfect way to enjoy hard boiled eggs from dying easter eggs.
eggs , mustard , carrot and mayonnaise with labels to make Deviled Egg Chicks

Ingredients for Deviled Egg Chicks

  • Eggs: You’ll need hard-boiled eggs for this recipe.
  • Mayo: I use a bit less mayo than our usual deviled eggs recipe to make the filling sturdy enough to hold the top shell and a bit more mustard for color.
  • Carrot: Cut a small triangle shape from a carrot to create the beak for the chicks.
  • Seeds or Black Olive: Use seeds like chia or hemp, bits of black olive, or dabs of black food coloring to create the eyes for the chicks.
  • Lettuce: Shredded lettuce can be used to create the “Easter Grass” look for serving. So cute.

How to Make Deviled Egg Chicks

This Easter chick deviled eggs recipe is not only easy to put together, but it’s also a fun family project! Get creative with different food coloring colors and see what you come up with!

  1. Cut The Eggs: Use a small knife to cut zig-zag patterns. We simply poke the tip of a paring knife into the egg. It will easily come apart in two separate pieces.
  2. To Color The Eggs: You can color the eggs either before or after cutting if you’d like (this is optional). Simply place the whites in a bowl with a bit of food coloring and let them sit until they reach the desired color. If you color before cutting and let them sit in the food coloring for a long time, the yolks can discolor.
  3. Filling: Use a bit less mayo than classic deviled eggs so the filling holds it’s shape. Mustard helps to color the yolks, but you can also add a few drops of food coloring to brighten them up. Place filling in a sandwich bag and snip off the corner to fill.
  4. Decorating: Cut a small triangle shape from a carrot to look like a beak. The eyes can be made from seeds (like chia or hemp), bits of black olive, or dabs of black food coloring. Serve these Easter eggs on shredded lettuce to look like “Easter Grass”.

Make Ahead and Storing

  • Make these deviled eggs up to 1 day in advance, and keep them refrigerated until ready to serve!
  • Leftovers can be stored for up to 4 days in an airtight container in the refrigerator.

Check out our other deviled egg recipes for more inspiration!

plated Deviled Egg Chicks

More Easter Faves

Did you make these Deviled Egg Chicks? Leave us a rating and a comment below!

plate of Deviled Egg Chicks
5 from 16 votes↑ Click stars to rate now!
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Deviled Egg Chicks

These little cuties are perfect for setting out at any Easter or spring event.
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 eggs



  • 12 eggs hard-boiled, cooled, and peeled
  • cup mayonnaise
  • 1 tablespoon yellow mustard (or to taste)
  • salt to taste
  • 1 carrot or 6 baby carrots
  • food coloring


  • Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
  • Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
  • Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
  • Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
  • Carefully slice the carrot into little triangles for the beak.
  • Slice a little bit off the bottom of each egg so it will stand upright on the platter.
  • Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
  • Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
  • Carefully place the egg tops onto the yolk mixture. Don't squish them down too much. Arrange the tops so the chicks are well-balanced and won't fall over.
  • Place a carrot "beak" in the middle of the egg yolk mixture between the top and bottom egg whites.
  • Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
  • Keep refrigerated until ready to serve!


Store chicks in the fridge in a covered container for up to 4 days. 
If you’d like the chicks’ ‘shells’ to be colored, set the cut egg whites in cups filled with water and a few drops of the food coloring of your choice. The longer they sit, the more vibrant their color will be. When your ideal colors are achieved, drain them on paper towels.
Optional Additions: Keep the filling simple so it’s smooth and yellow. You can add any of the following, Dijon mustard, dill pickle juice, white pepper, or garlic powder. Don’t add too much so the yolk remains thick enough to hold the top of the egg white up.
5 from 16 votes

Nutrition Information

Calories: 109 | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 148mg | Potassium: 82mg | Vitamin A: 1085IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American
plate of Deviled Egg Chicks with writing
close up of Deviled Egg Chicks with a title
finished Deviled Egg Chicks on a plate with a title
Deviled Egg Chicks on a plate and close up with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. These are so stinkin cute I said Awwwww and giggled when I saw them! I’m definitely going to give these a shot even if just for hubby and me! Your recipes really are a treat for the eye! As they say, you eat with your eyes first. Yum, yum!5 stars

  2. These look wonderful but I always thought that they were made with curry not mustard..hmm you learn something new always.. Thanks for sharing.. :)

  3. This is so unique…I love it! I think I’ll use a bed of shredded lettuce to place the chicks onto instead of the plastic grass! Thanks for your very creative idea! Pinning this!

  4. These are the cutest deviled eggs I have ever seen, can’t wait to TRY to make them, only hope mine will turn out this good. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  5. No, Way. These are the cutest deviled eggs I have ever seen. And I think I could actually make these for Easter dinner. The kids will go crazy. I know our readers would love to see this, too! Our Weekly All Things Thursday Link Up party is going on now at, and we would LOVE for you to join us :) Hope to see you soon!!

  6. These must be the cutest deviled eggs ever to arrive in this world! I am soooooo impressed!

    Thank you for this fab party. Hope you have a happy and healthy week… :)

    hugs x


  7. These are the cutest little deviled eggs I’ve ever seen. Love! Thanks for linking this up to Monday Funday!

  8. I gotta say… I’m usually not into this type of food, but these are so darn cute!! I’m pinning and I’m going to try to make these for Easter Brunch. The little kiddos will love them! Little Bit

  9. These are SO adorable, I just pinned them! Thanks for sharing, I found your post over at the Jam Hands link party, new follower!