If you’re planning to serve an appetizer on your Easter table that is both delicious and adorable—something that will delight both adults and children—then these deviled egg chicks will be a huge success.
These Easter chick deviled eggs are incredibly easy to make, with a delicious filling of egg yolks and cream cheese, adding even more personality to your festive meal.
Below are a few ingredient substitution ideas and tips:
The measurements are for 5 deviled eggs—please adjust accordingly if making more.
If you don’t have herbed cream cheese in your pantry, you can use regular cream cheese and add fresh herbs like chives, parsley, dill, or basil for a similar flavor.
You can also substitute green onions with fresh chives, parsley, or dill, or a mix of these. Lettuce and spinach can also work great for a leafy grass effect.
Enjoy the full recipe below!
Easter Chick Deviled Eggs
Elena-Greta Apostol
These adorable Easter Chick Deviled Eggs are a fun and tasty twist on classic deviled eggs! Made with a creamy herbed filling and decorated with carrot beaks and peppercorn eyes, they’re perfect for Easter, spring gatherings, or any festive occasion. Simple, delicious, and irresistibly cute!
1green onion(for garnish; see substitution tips above)
Instructions
Peel the eggs and carefully cut a small “cap” off the top. If the eggs don’t sit upright, trim a thin slice (1–2 mm) from the bottom to create a flat base.
Remove the yolks and mix them in a bowl with mayonnaise and herbed cream cheese until smooth and creamy.
Transfer the filling into a piping bag (or a plastic bag with the tip cut off) and fill the eggs. You can smooth the surface using a damp fingertip.
Create the chicks’ eyes by pressing two black peppercorns into each filled egg.
Cut small triangles from the carrot slices and place them as the chicks’ beaks.
Gently place the egg “caps” back on top of the filling.
Sprinkle finely chopped green onion around the eggs to resemble grass for decoration.
Enjoy!
Notes
The measurements are for 5 deviled eggs—please adjust accordingly if making more.
I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier.
What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.
