Okay, hear me out - deviled eggs are already a spring and summer classic. But turn those babies into little chick faces?! I mean, c’mon. You’ve officially won Easter brunch!

These Easter Chick Deviled Eggs are my favorite kind of holiday treat: festive, totally charming, and shockingly easy. No fancy tools (unless you count a piping tip and maybe a pair of tweezers for those itty-bitty olive eyeballs), and they come together in under 30 minutes of hands-on time. YES, PLEASE!

I first made these for my grandkids a few years ago, and they absolutely lost it. I think the exact quote was, “These eggs have faces?!” And now it’s officially not Easter without a tray of these cuties grinning up from the buffet table.

Bonus? They taste amazing too. I use Miracle Whip and a little mustard for that tangy-smooth deviled filling, but feel free to play around if you’ve got your own secret mix.

They’re perfect for Easter brunch, spring potlucks, baby showers, or even just a fun afternoon in the kitchen with your littles. And let me tell you: once you start turning your food into cute animals, it’s hard to stop.

🐣 Ingredients

• 6 large eggs
• ½ cup Miracle Whip
• 1 tablespoon yellow mustard
• 3 large black olives
• 1 small carrot

🧁 You’ll Also Need:

• Medium pot
• Cutting board and knife
• Small bowl
• Piping bag
• Small round icing tip (like this one)
• Egg tray or serving platter

🥚 Instructions

Boil the eggs:
Place the eggs in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 10 minutes.
Turn off the heat, cover the pot, and let the eggs sit for another 10 minutes.
Drain, then run cold water over the eggs for several minutes to cool completely.

Prep the decorations:

Cut the carrot into thin disks, then cut each disk into a little triangle for a beak. You’ll need 12.

Slice the olives in half lengthwise, then again lengthwise to quarter them. Use a small icing tip to punch out little round “eyes” from the slices—you’ll need 24.

Peel and prep the eggs:
Gently crack and peel the cooled eggs. Pat them dry, then slice each in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl.

Make the filling:
Mash the yolks with a fork (or hand mixer). Stir in the Miracle Whip and mustard until smooth and creamy.

Pipe the filling:
Spoon the mixture into a piping bag and pipe it into the egg whites. Fill each half generously so it creates a plump little chick face.

Decorate the chicks:
Add a carrot triangle in the center for the beak and two olive eyes up top. (Tweezers help if your fingers feel too big!)

Chill & serve:
Refrigerate for at least an hour to firm up before serving. Best served cold!

Yield: 12

Easter Chick Deviled Eggs

Print

These Easter Chick Deviled Eggs are almost too cute to eat! With a creamy filling and sweet little faces made from olives and carrots, they’re the perfect appetizer for Easter brunch, spring parties, or any festive family gathering. 

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 6 large eggs
• ½ cup Miracle Whip
• 1 tablespoon mustard
• 3 large black olives
• Small carrot

Instructions

1. Add the eggs to a pot and cover with water. Heat over high heat until water boil, turn down to medium-high and boil for 10 minutes. Cover the pot, turn off the heat, and allow to eggs to sit in the pot of hot water for 10 minutes.
2. While the eggs are sitting in the pot, cut the carrots into thin disks, then cut a triangle out of the disks for the beaks. You’ll need 12 beaks.
3. Now slice the olives in half lengthwise, then in half again lengthwise. Use a small round icing tip to poke “eyes) out of the olives. You will need 24 eyes.
4. Run cold water into the pot, dumping it as it fills, for a few minutes until eggs are cooled.
5. Gently crack the egg on the counter, then gently roll around cracking until the shell is easy to peel off. Remove the shell, place it back into the cold water.
6. Wipe the eggs to dry, then cut in half, adding the yolks to a bowl. Mash the yolks with a fork or a mixer.
7. Mix the Miracle Whip and mustard in a bowl, then pour over the mashed yolks and mix to combine.
8. Fill a piping bag with the mixture, snip off the end, then pipe the filling into the eggs.
9. Add a “beak” into the center of the eggs, then eyeballs up top. You may want to use tweezers for applying the eyes.

Notes

Storage: refrigerate

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 37Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 94mgSodium: 57mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

🐣 Tips for Perfect Chick Deviled Eggs

• Use older eggs for easier peeling (those fresh-from-the-chicken ones love to hang onto their shells).
• Don’t skip the piping bag! You can spoon the filling in, but a piping bag gives that plump, rounded chick look that’s just too cute.
• Prep ahead: These can be made a day in advance - just add the eyes and beaks close to serving so they stay bright.

🐥 Substitutions

• Don’t have olives? Use black sesame seeds or mini chocolate chips for eyes (yep, I said it).
• No carrot? A tiny triangle of red bell pepper or even an orange sprinkle will do the trick!
• Want to skip Miracle Whip? Mayo works just fine, and you can add a splash of vinegar for extra zing.

🧺 Serving Suggestions

• Serve these on a bed of lettuce or microgreens to look like a cozy nest!
• Nestle them among other pastel Easter goodies for a full-on themed platter.
• Add a little tag or chalkboard sign that says “Don’t be chicken - try one!” for maximum grandma-level charm.

Here are some more great recipes you might love:

• Adorable Carrot Cheese Ball - Super Fun Appetizer
• Easter Bird's Nest Cookies - Easy No Bake
• Rice Krispies Treats For Easter - Easy No Bake Recipe