What to do with Easter Eggs: Hatching Deviled Egg Chicks
Prep Time
10 mins
Total Time
10 mins
Wondering what to do with Easter eggs now that you're done with Easter? Turn them into these cute deviled egg chicks! We like a tiny bit of heat in our deviled eggs from the addition of Chinese mustard powder.
Servings: 6
Author: Diana Johnson
  • 6 boiled eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon spicy hot Chinese mustard powder
  • 1 pinch kosher salt
  • 1 baby carrot
  1. Cut a very small slice off the bottom (flatter) end of each egg. This is the base of the chick.
  2. Then cut off the top (pointy) end, about a third of the way down. This pointy end piece is going to be the top of your chick.
  3. Scoop all the yolks out of each egg (Don't forget the tops!), and mix them with the mayonnaise, yellow mustard, mustard powder, and salt.
  4. Put the filling into a plastic bag with a corner end snipped off, and pipe it into your bottom eggs. Make sure the filling is at least half an inch taller than the top of the bottom egg white so you will have plenty of room to make a face.
  5. Place a top slice of egg white on each chick.
  6. Use a knife to slice your into thin pieces, then cut them into little triangles.
  7. Place 2 cloves and a piece of carrot into the yolk of each egg to make the face. You may find it easier to use tweezers for these tiny pieces.
  8. Arrange the eggs on your serving tray or plates, then add feet by slipping the remaining slices of carrot under their bodies. Again, tweezers can help with this step.
  9. Serve cold. Best served within 2 hours.