Hard-boiled eggs stuffed with a creamy yolk filling and decorated to look like baby chicks—perfect for Easter brunch or spring celebrations.
[cooked-sharing]
Yields12 ServingsPrep Time25 minsCook Time12 minsTotal Time37 mins
Makes 12 chicks
12 large eggs
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar or lemon juice
Salt & black pepper, to taste
2 baby carrots (for beaks and feet)
6 black olives (for eyes, cut into tiny pieces)
Optional: a pinch of paprika or cayenne (for a little spice in the filling)
Fresh dill or parsley sprigs (for “nest” garnish, optional)
Hard-boil the eggs
1
-
Place eggs in a pot and cover with cold water by 1 inch.
-
Bring to a boil, then reduce heat to simmer for 10–12 minutes.
-
Transfer eggs immediately to an ice water bath; let cool fully before peeling.
Prep the eggs for filling
2
-
Carefully slice a small cap off the top of each egg (about 1/3 down). This will be the “hat.”
-
Trim a very thin slice from the bottom of each egg so it can stand upright.
-
Gently remove the yolks and place in a mixing bowl.
Make the filling
3
-
Mash yolks with mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper until smooth and creamy.
-
Spoon filling into a piping bag (or use a zip-top bag with the corner snipped).
Assemble the chicks
4
-
Pipe the yolk filling back into the egg whites so it mounds up slightly above the egg “body.”
-
Place the small egg “cap” back on top, tilting it like a hat.
-
Cut tiny carrot triangles for beaks and insert into the yolk filling.
-
Use small olive bits for eyes (toothpicks help for placement).
-
Optional: carve tiny carrot slices into “feet” and set the eggs on them.
Garnish & serve
5
-
Arrange chicks on a platter lined with fresh dill or parsley to look like they’re sitting in a “nest.”
-
Serve chilled.
Serving Suggestions
Tips & Variations
7
-
Make-ahead: Boil eggs and prepare filling 1 day ahead; assemble chicks the day of serving.
-
Kid-friendly: Let children help place eyes and beaks—it’s a fun Easter activity!
-
Flavor twist: Add curry powder, sriracha, or chopped fresh herbs to the yolk filling.
-
Vegetarian faces: Use black sesame seeds for eyes if olives are too fiddly.
Ingredients
Makes 12 chicks
12 large eggs
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar or lemon juice
Salt & black pepper, to taste
2 baby carrots (for beaks and feet)
6 black olives (for eyes, cut into tiny pieces)
Optional: a pinch of paprika or cayenne (for a little spice in the filling)
Fresh dill or parsley sprigs (for “nest” garnish, optional)
Directions
Hard-boil the eggs
1
-
Place eggs in a pot and cover with cold water by 1 inch.
-
Bring to a boil, then reduce heat to simmer for 10–12 minutes.
-
Transfer eggs immediately to an ice water bath; let cool fully before peeling.
Prep the eggs for filling
2
-
Carefully slice a small cap off the top of each egg (about 1/3 down). This will be the “hat.”
-
Trim a very thin slice from the bottom of each egg so it can stand upright.
-
Gently remove the yolks and place in a mixing bowl.
Make the filling
3
-
Mash yolks with mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper until smooth and creamy.
-
Spoon filling into a piping bag (or use a zip-top bag with the corner snipped).
Assemble the chicks
4
-
Pipe the yolk filling back into the egg whites so it mounds up slightly above the egg “body.”
-
Place the small egg “cap” back on top, tilting it like a hat.
-
Cut tiny carrot triangles for beaks and insert into the yolk filling.
-
Use small olive bits for eyes (toothpicks help for placement).
-
Optional: carve tiny carrot slices into “feet” and set the eggs on them.
Garnish & serve
5
-
Arrange chicks on a platter lined with fresh dill or parsley to look like they’re sitting in a “nest.”
-
Serve chilled.
Serving Suggestions
Tips & Variations
7
-
Make-ahead: Boil eggs and prepare filling 1 day ahead; assemble chicks the day of serving.
-
Kid-friendly: Let children help place eyes and beaks—it’s a fun Easter activity!
-
Flavor twist: Add curry powder, sriracha, or chopped fresh herbs to the yolk filling.
-
Vegetarian faces: Use black sesame seeds for eyes if olives are too fiddly.
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