Cooking for Kids - Deviled Egg Chicks

Weelicious's picture

Jul. 18, 2012

Not only are these chicks delicious, but the end product is so cute. Kids can get in on the fun by helping you mash the egg yolk mixture, piping it into the egg white "bodies" and putting the "eyes" and "beaks" on the chicks.
If you want to really have fun with the devil theme, it's fun to put 2 red pepper triangles on top of the egg whites -- so you have real little devils! I definitely know who the little devil is in our house....and that would be Kenya! So this recipe is in honor of all the little devils that are really the angels of our lives!


Eggs 6 Large
Dijon mustard 1 Tablespoon
Mayonnaise 1 Cup (16 tbs)
Salt 1 Teaspoon
Stuffed olives 12 Small , cut into disks (for the eyes)
Red bell pepper 1 Small , cut into tiny triangles (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, using a sharp knife to make zig zag cuts through the middle of the egg white(as shown in the video so that it resembles a cracked egg.

6. Place the yolks in a bowl with the mustard, mayonnaise and salt. Mash the mixture into a bowl until smooth.

7. 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.

8. Place the olive “eyes” and red bell pepper “beak” into the yolk mixture and top with the remaining egg white half.


9. Serve the Deviled Egg Chick in an egg cup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 344Calories from Fat 307

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 564 mg23.5%

Total Carbohydrates 2 g0.7%

Dietary Fiber %

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet