Easter Chick Deviled Eggs
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!
Ingredients
- 5 hard-boiled eggs (boil for at least 12 minutes)
- 2 tablespoons mayonnaise
- 150 g herbed cream cheese
- salt (to taste)
- black peppercorns (for decoration)
- a few thin slices of carrot (for decoration)
- 1 green 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.
Tried this recipe?Let us know how it was!