Deviled Egg Chicks (Makes 12 Deviled Eggs or 6 Chicks)

Prep Time: 0 mins Cook Time: 10 mins

nut free

gluten free


  • 6 large eggs
  • 1 Tsp dijon mustard
  • 1/4 Cup mayonnaise
  • 1/4 Tsp kosher salt
  • Stuffed Olives, cut into disks, optional for the eyes
  • Red Bell Pepper, cut into tiny triangles, optional for the beak


1. Place the eggs in a pot and cover with cold water.

2. Bring the water and eggs to a boil over high heat.

3. When the water comes to a boil, turn off the heat and let sit for 12 minutes.

4. Drain off the hot water and cover with cold water to cool the eggs.

5. Peel the eggs, cut in half* and place the yolks in a bowl with the mustard, mayonnaise and salt.

6. Mash the mixture into a bowl until smooth.

7. Fill the egg whites with the yolk mixture.

8. Serve.

*If you want to make deviled egg “chicks” as I did in the picture, take a sharp knife and make zig zag cuts through the middle of the egg white. Remove the yolk and make the filling. Place the yolk mixture in a zip lock bag and cut a whole in one end to make a piping bag. Squeeze the yolk mixture into the egg white, place the olive “eyes” and red bell pepper “beak” into the yolk mixture and top with the remaining egg white.