Deviled Eggs Turned Chicks

March 17, 2016 4:51 pm Published by


  • 1 Dozen Martin’s eggs
  • ½ cup Miracle Whip or mayonnaise
  • 1 tsp. vinegar (2 tsp. if using mayonnaise)
  • 1 tsp. prepared mustard (yellow or brown)
  • Salt & pepper (to taste)
  • Ziploc or piping bag
  • 1 Baby carrot
  • 1 pickle
  • Fresh spinach (to look like grass) if desired

Hard-boil the eggs. After the eggs are peeled, cut a 1/3 inch section off the larger end of the egg. Then cut off the chick’s hats, about 1/3 of the egg from the small end. Carefully remove the yolks in pieces, to keep the egg white intact.

Use a fork or hand mixer to smash the yolks into small pieces, add the mayo, vinegar, mustard, salt, and pepper. If the mixture is too thick to pipe, you can water it down with a little pickle juice or water.

On your serving plate arrange some chopped fresh spinach (if desired) to look like grass. Set your eggs on the plate with the flat side down. Pipe you’re filling with a piping bag or a Ziploc bag with a small hole cut in the corner. Add the hats to the eggs.

Cut your pickle into very small pieces, as well as the carrot. Put two small pickle pieces on the chick for eyes, and make a small orange beak with the carrot.