Hard-boiled eggs stuffed with a creamy yolk filling and decorated to look like baby chicks—perfect for Easter brunch or spring celebrations.
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.
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.
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).
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.
Arrange chicks on a platter lined with fresh dill or parsley to look like they’re sitting in a “nest.”
Serve chilled.
Pair with other Easter appetizers like Mini Carrot & Hummus Cups for a themed spread.
Add edible flowers to the serving tray for extra spring charm.
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.
12 servings