Easter Chick Deviled Eggs

Name: Easter Chick Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: 6 pcs hard-boiled egg; 2 tbsp mayonnaise; 2 tbsp light sour cream; 0.5 tsp salt; 0.25 tsp pepper; 0.25 pcs carrot; 10 pcs whole black peppercorn

40 min

2 portions

easter egg for kids

Plan this

Cutest thing on the Easter breakfast table. The kids go absolutely wild for these little chick eggs.

Instructions

1
Peel the hard-boiled eggs. Slice off the top of each egg and a tiny bit from the bottom so it stands upright. Scoop out the yolks with a small spoon.
2
Put the yolks in a small bowl and mash them together with the mayonnaise, sour cream, salt, and pepper using a fork — work it until there are no big lumps.
3
Spoon the yolk mixture into a piping bag and pipe it back into the egg whites. Place the tops back on.
4
Cut small feet and a beak from the carrot, and press whole peppercorns in as eyes.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

194mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

194mg

Sodium

Tips from the kitchen

Slice a thin sliver off the bottom of each egg before you do anything else. That flat base is what keeps the chick standing upright on the plate instead of rolling around.
The yolk filling needs to be smooth enough to pipe cleanly. If it feels stiff or grainy after mashing, add a tiny bit more sour cream and work it again with the fork.
Cut the carrot feet and beaks before you start filling the eggs. Once your hands are covered in yolk mixture, fiddling with a knife and a slippery carrot quarter is annoying.
Whole peppercorns are easier to press in if you use a toothpick to poke a small guide hole in the piped filling first. Otherwise they tend to slide off to the side.
These can be assembled the night before. Keep the filled eggs covered in the fridge and add the carrot feet, beaks, and peppercorn eyes in the morning so nothing dries out or shifts.

Ways to vary it

A small pinch of mustard powder mixed into the yolk filling gives it a bit more bite. Completely optional, but it works well with the mayo and sour cream base.
If you want the chicks to look a little more golden, add a pinch of turmeric to the yolk mixture. It deepens the yellow color without changing the flavor much.
For older kids or adults who want more heat, a tiny bit of hot sauce stirred into the filling before piping is an easy swap.

Storage & leftovers

Assembled chick eggs keep in the fridge for up to two days, covered loosely with plastic wrap so the carrot pieces don't dry out. These don't freeze well at all, the egg whites turn watery and the filling goes grainy. No reheating needed or recommended, serve them cold straight from the fridge.

What to serve with it

A plate of fresh fruit and some buttered toast rounds out an Easter breakfast table without competing with the eggs. They also sit nicely next to a simple green salad if you're serving them as part of a bigger spread.

By Untrained ChefPublished 28 June 2026