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Easter Deviled Egg Chicks

Easter Deviled Egg Chicks

Easter Deviled Egg Chicks |

Despite the unwritten rule that you’re is not supposed to serve deviled eggs (or wear white shoes) before Easter, our family is happy to eat them any time of year.  But I do love to change-up the classic onion, mayo, mustard recipe. And for Easter, our deviled eggs are turned into Easter Deviled Egg Chicks.

First, we tried making tiny cracks throughout the shell and letting the egg dye seep in for over 15 minutes. Despite the incredible patience of my 4 year old, the long dye soak did not transfer onto the cooked egg white. So we just peeled all the eggs and gave them a quick 1-2 minute soak in the dye colors for beautiful pastel colors! (Yes, Easter egg dyes are food-safe!)

For the filling, I wanted to kick up the umami flavors with a dash of soy sauce. And we have chives in the garden! The kids and I were thrilled with the results with cute little Easter Egg Chicks!

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Easter Deviled Egg Chicks |

Easter Deviled Egg Chicks

  • Author: Serena Ball, MS, RD
  • Yield: 6 eggs 1x


Make these easy Easter Egg Chicks with our classic deviled egg recipe – with one SECRET ingredient added to make these deviled eggs the BEST.


  • 6 large hardboiled eggs, peeled and dyed for 1 minute
  • 1 tablespoon lemon juice
  • 2 teaspoon Dijon mustard
  • 2 teaspoons low sodium soy sauce
  • freshly ground black pepper
  • 1/4 cup Greek plain yogurt 
  • 2 tablespoons finely chopped chives (or green onions)
  • 1 baby carrot, cut into 6 small triangles
  • 6 black olives, sliced thinly


  1. Cut the top third of each egg white off making a jagged line. Remove yolks and mash with a fork. Combine yolks with lemon juice, mustard, soy sauce, and pepper in a bowl. Stir in yogurt. Add chives; stir gently.
  2. To assemble egg chicks, place the yolk mixture in a zip-top bag and cut a whole in one end to make a piping bag. Squeeze the yolk mixture into the ‘bottom’ egg white, top with the remaining egg white top – leaving room for the chick “face.” Place the olive “eyes” and carrot “beak” into the yolk mixture.


Tuesday 10th of April 2012

We giggled at the cute, creative Easter eggs, the olive eyes are the best! My kiddos are excited they don't have to wait until next year to have an excuse to break out the dye again, this time for the inside of some of their already dyed Easter eggs. Thanks!


Thursday 5th of April 2012

Oh, these are darling! And I'm loving the Asian twist on the filling...mmmmmm.

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