Deviled Egg Chicks


12 large hard-boiled EGGS, peeled
1/3 cup mayonnaise
2 tsp. yellow mustard
1/2 tsp. salt
24 mini chocolate chips or cut up olives
1 baby carrot, cut into 12 small pieces

Yield: 12 servings


  1. SLICE a small portion off the bottom (wide portion) of the egg white so that it can stand upright. CUT approximately 1/4th off the top of the egg (enough to expose the yolk).
  2. REMOVE the egg yolks, being careful not to tear the egg whites.
  3. PLACE yolks in a medium bowl. STIR mayonnaise, mustard and salt into yolks until well blended.
  4. REFRIGERATE egg yolk mixture 2 hours or until well chilled.
  5. FILL each egg white with some of the egg yolk mixture, rounding off the top of the mixture for the “chick’s” head. For each “chick”, USE 2 mini chocolate chips for eyes and a piece of the carrot for a beak.
  6. REFRIGERATE until ready to serve.


  • To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.