Deviled Egg Chicks For Easter and Spring Celebrations!

Photo Credit: Alexandra Mascali

Try these simple, yet special Deviled Egg Chicks for Easter this year.  They will be the stars of the table!

Chick Deviled Eggs


  • 6 large eggs, hardboiled and cooled
  • 2 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • salt and pepper, to taste
  • 12 small Raisinets (or raisins)
  • 1 candied orange slice
  • grated lemon peel
  • 12 Cheez-Its


  1. Peel eggs. Slice bottom off each egg so it will sit flat.
  2. Slice top ¼ off opposite end of egg and gently squeeze/spoon out yolk into bowl (keep top of egg with its egg).
  3.  Mash yolk with fork. Mix in mayonnaise, mustard, salt and pepper. Stir until thoroughly incorporated and creamy.
  4. Spoon yolk filling into sealable plastic bag, snip off a 1” corner and pipe filling into each egg, continue piping until filling reaches height of original egg (filling should be 1/3 above top of egg.)
  5. Place top of egg on angle as pictured.
  6. Place 2 Raisinets on chick face for eyes (you may also use raisins).
  7. Cut candied orange slice on an angle to create a triangle and insert for nose.
  8. Make a hole on the top of the egg with a toothpick. Using toothpick feed strand(s) of lemon peel into hole.
  9. Stand chick on 2 Cheez-Its for feet.

Note: If you are serving sit-down, you may set each place setting with a chick as a plated appetizer. If you are serving as a passed appetizer, you may opt to omit the Cheez-Its (they make the chicks more unstable.)

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