This deviled egg recipe is egg-straordinarily fun and super cute! My daughter and I had a great time creating these little egg chicks. We were bursting with joy as they took shape hatching out of their egg shells. I think we’ll now be making deviled egg chicks every year at Easter. I love finding fun holiday traditions.
This deviled egg filling is light, airy and full on flavor. It’s not spicy and therefore kid-friendly. These will make your guests smile and light up your Easter brunch table.
Also, make sure you check out the many other great “Eggtastic” recipes from my friends at #SundaySupper below. There are so many wonderful ideas and recipes for how to feature the humble and delicious “egg” at your table.
12 hard-boiled eggs
8 tablespoons heavy cream
2 tablespoons dijon mustard
1 teaspoon white vinegar
A dash of salt and pepper
About a tablespoon finely chopped fresh dill
2 olives (cut into small pieces. This becomes the eyes).
Half a carrot (cut into tiny wedge pieces. This becomes the beaks).
Peel the hard-boiled eggs. I find it easiest to run the egg under cold water while peeling. The water helps to remove the peel. Next, slice a small amount off the bottom of the egg. This is so they will stand on the platter.
Then cut a small amount off the top revealing the yolks inside. This will become the top. Next, carefully remove the yolks and place them separately into your mixing bowl. I used a coffee teaspoon to carefully remove the yolks.
There will be some cooked egg whites left over from this process. Reserve them for salads or an egg salad sandwich.
There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, you could substitute the heavy cream for mayo (about 1/3 a cup of mayo). However, using heavy cream gives it a somewhat lighter and airier appeal. This is a “whipped” filling version from a wonderful recipe book by Ree Drummond – The Pioneer Woman Cooks: A year of holidays. The whipped filling is light and easy to squeeze out a piping bag, which is perfect for the little “chick” bodies. Place the filling into a piping bag with a large tip.
Here’s a tip:
Use a mason jar to help hold the piping bag while you fill it.
Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess.
More Egg Recipes:
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Egg & Mushrooms Popover from Brunch-n-Bites
- Fri-Tot-Ta from Feeding Big and More
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Katsudon (Fried Pork Cutlet, Egg, Rice Bowl) from Adventures in All Things Food
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Quiche from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Spaghetti with Fried Eggs from The Texan New Yorker
- Spam Benedict with Kimchi Aioli from kimchi MOM
- Spinach Quiche Toast Cups with Hashed Browns from The Wimpy Vegetarian
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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