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Easter Chick Deviled Eggs

Easter Chick Deviled Eggs

Prep Time 10 mins
Total Time 10 mins
Servings 12 eggs


  • 12 large eggs hard-boiled and peeled
  • 2 tablespoons Mayonnaise
  • 1 1/2 tablespoons yellow mustard
  • 1 large dill pickle finely chopped
  • 1 tablespoon horseradish
  • 1 teaspoon pickle juice
  • 1 large carrot cut into rounds
  • 12 slices black olives
  • 12 slices black olives


  • Slice through the top 1/3 of each cooked 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, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl.
  • Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture.
  • Pipe egg yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling to add eyes and a beak.
  • Slice small wedges out of the carrot rounds creating 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 to look like a chick peaking out of the egg.
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