Deviled egg chicks

Deviled egg chicks


  • 8 eggs
  • 60 g (⅓ cup) mayonnaise
  • 10 ml (1 tsp) vinegar
  • 5 g (1 tsp) mustard
  • salt and pepper to taste
  • carrots, black peppercorns, and olives for decor


1. Place room-temperature eggs into a pot of water and cook for 12-14 minutes after boiling (depending on the size of the eggs).

2. Chill eggs in ice-cold water and peel.

3. Cut off a piece of egg white from the bottom of the egg, then carefully slice off the upper ⅓, leaving the yolk whole. Carefully remove the yolk.

4. Mash egg yolks with salt, pepper, mayo, mustard, and vinegar until smooth. transfer into a piping bag.

5. Pipe egg yolks filling into the hollow egg, and place sliced ⅓ of the top. Using carrot and peppercorns and olive slices make a bird’s face and small feet.

*Recipe on video and text may differ from each other!

How to cook Deviled egg chicks:

Original Appetizers