Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Sunday, March 31, 2013

Easter Deviled Chicks

I've been making deviled eggs for years.  My very first batch was made from a recipe in my first cookbook, "Betty Crocker's New Boys and Girls Cookbook."  Simple Simon Deviled Eggs.  I remember my family liking them.

I think my current deviled eggs recipe isn't that much different.  And people still like them.  This year I decided to make them a bit differently.  I didn't mess with the ingredients (if it's not broken, don't fix it, right?) but I did change the way they look.  And they turned out perfectly!

Easter Deviled Chicks


  • 12 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon cayenne pepper
  • black food coloring
  • small piece of carrot


I made baked hard-boiled eggs this time.  They were very easy - put the eggs in muffin tins (or straight on the rack), place in the over and bake at 325F for 30 minutes.

When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.

Peel the eggs and dye the peeled eggs to the color you like.  I made some pink and green and blue and yellow and purple and orange.

Pat them dry with a paper towel.  Carefully cut a zig-zag edge cut around each egg as below.  

Remove the yolks and add to a bowl.  Mix the yolks with the remaining ingredients, stirring until well combined.

Place a rounded spoonful of the yolk mixture into the bottom half of the egg white.  Place the other half on top so that it resembles a hatching chick.

Use a toothpick and food coloring to put two black eyes on each chick, and use a small piece of carrot for the beak.

These are just the cutest deviled eggs ever!  And tasty too!

Happy Easter everyone!

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    Cute chick;) We eat too many deviled eggs to make them look cute around here.