Name: Chick Deviled Eggs
Prep time: 20 min
Cook time: 15 min
Yield: 12 deviled egg chicks
Cuisine: American
Ingredients: 6 large eggs; ½ cup real mayonnaise; 1 teaspoon prepared mustard; Salt and pepper to taste; 12 peppercorns (for eyes- or could use piece of black olive); Fresh carrot (for beaks — you only need a small piece)

If you want an Easter appetizer that gets a reaction the second it hits the table, these chick deviled eggs deliver every time.

They’re classic deviled eggs, creamy, tangy, totally delicious, but cut crosswise instead of lengthwise so each half is round and faces up like a little chick. Add two peppercorn eyes and a tiny carrot triangle for a beak, and you’re done!

hand holding a single chick deviled egg with peppercorn eyes and carrot beak with a platter of Easter deviled eggs in the background

These are perfect for Easter brunch, Easter dinner, or really any spring party where you want something that gets people talking. Kids lose their minds over them (in the best way), and adults aren’t far behind.

If you’re building out a full Easter spread, these colored deviled eggs are another fun variation that looks way more complicated than it is.

Ingredients

6 large eggs
1/2 cup real mayonnaise
1 teaspoon prepared mustard
Salt and pepper to taste
12 peppercorns – No peppercorns? Black sesame seeds, small pieces of black olive, or candy eyes all work great as a substitute.
Small piece of fresh carrot

How to Make Chick Deviled Eggs

Boil the Eggs

My trick with boiling eggs, is to tap each egg with the back of a spoon until you hear the shell crack(before you boil them), then place into a saucepan. Cover with cold water by at least 1 inch and heat over medium-high until done. Drain, add ice and cold water, and let cool completely. Peel, rinse, and pat dry.

If you want it even easier, buy preboiled, preshelled eggs — they’re usually near the egg section in the store.

Cut the Eggs

Instead of cutting tip to tip like a classic deviled egg, cut straight across the middle of the egg crosswise, like cutting it at its equator. Each half will be shorter and rounder, and that round shape is what makes the little chick face work.

Place halves cut-side up on your serving platter. If any wobble, slice a thin sliver off the rounded bottom to create a flat base.

step by step photos showing how to make chick deviled eggs including cutting crosswise, removing yolks, slicing the base flat, and mixing the filling

Make the Filling

Remove yolks into a small bowl. Mash with a fork, then add mayonnaise, mustard, salt and pepper and mix until smooth. Transfer to a resealable bag, snip a 1/2-inch corner, and pipe filling into each egg half.

If you want another make-ahead egg option, this deviled egg dip is the same classic flavors in a crowd-sized bowl.

piping creamy deviled egg filling into crosswise cut egg halves on a black platter

Decorate

Press 2 peppercorns into the filling for eyes. Cut carrot into 1/8-inch rounds, then cut small triangles from each round. Tuck one triangle beak between the eyes on each chick. Serve immediately or refrigerate until ready.

Make Ahead Tips

Yes, and I actually recommend it. Hard boil and peel the eggs the day before and store them covered in the fridge. Mix the filling and keep it in a zip-top bag in the refrigerator.

The whole assembly takes about 10 minutes once everything is prepped. One note: peppercorns can leave a small dark mark on the filling if they sit too long, so press the eyes in right before serving.

Complete the Easter Spread

These are a natural fit for an Easter appetizer spread. Pair them with a fresh veggie tray with garlic and herb dip, some cheese and crackers, or these cold appetizer recipes for a full no-cook spread.

If you’re hosting Easter brunch specifically, they’re the perfect hand-held protein that doesn’t require a fork. For dessert, these deviled brownies keep the Easter egg theme going in the sweetest way possible.

overhead view of chick deviled eggs on a black platter decorated with peppercorn eyes and carrot beaks

Steps

Start with Boiled Eggs

My best tip for boiled eggs is to crack each egg shell by tapping with the back of a spoon until you hear the sound change, then place into a saucepan with an egg timer. Fill with cold water, covering eggs by at least 1 inch. Heat over medium-high heat until the egg timer indicates eggs are done.

Drain and immediately fill the pot with ice water. Add more ice if it melts quickly. Let stand until cool, then drain and refrigerate until ready to use. You can also use pre-boiled and pre-shelled eggs.

Assemble the Chicks

Peel eggs and discard shells. Rinse and pat dry. Cut eggs in half crosswise (straight across the middle, not tip to tip) and remove yolks, placing them in a small bowl.

Arrange egg white halves cut-side up on a serving platter. If any egg halves wobble and won't sit flat, slice a thin sliver off the rounded bottom to create a flat base.

Mash egg yolks well with a fork. Add mayonnaise and mustard, season with salt and pepper, and mix until smooth and creamy. Place filling into a resealable plastic bag and snip a ½-inch tip off one corner. Pipe the filling generously into each egg cavity.

Press 2 peppercorns gently into the filling on each egg for eyes. Slice a carrot into ⅛-inch thick rounds, then cut small triangles from each round. Tuck one triangle beak between the peppercorn eyes on each chick. Serve immediately or cover and refrigerate until ready to serve.