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This deviled egg recipe features adorable "deviled" chicks peeking out of their eggs. Display them in an egg cup or egg tray.

Recipe Summary

30 mins
30 mins
12 deviled eggs


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

  • Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

  • Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

  • Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

Cook's Note:

Feel free to adjust the ingredients in the filling depending on taste or the desired consistency. We often like more pickle and horseradish.

It's easier to break up the yolk a bit so you can remove it without tearing the egg white.

Nutrition Facts

99 calories; protein 6.5g; carbohydrates 1.5g; fat 7.3g; cholesterol 212.9mg; sodium 141.2mg. Full Nutrition