Healthy Easter Treat for Kids: Easter Chick Deviled Eggs

These baby chick deviled eggs are an egg-cellent addition to Easter or any spring brunch! Hatch a plan and prep these in advance. (We advise keeping the egg whites and yolk filling stored separately in the fridge until the day of serving.)

Kids will love the the grown-up responsibility of helping with holiday preparations and parents can be sure they're making lasting memories for their kiddos. To keep frustration at a minimum, we recommend prepping the eggs and carrot pieces before inviting your little to join you. This healthy Easter treat for kids is sure to delight all your chickadees!

When you make these adorable chicks, post a pic on Instagram and tag us (@nomsterchef). We’d love to see your eggs-quisite creations!

Easter Chick Deviled Eggs - Nomster Chef Healthy Easter Recipes

Easter Chick Deviled Eggs

20 minutes for Grown-up to prep eggs and carrot and 20 minutes for Kid Chef to prep and assemble (40 minutes total)

Collect Ingredients

  • 6 eggs (makes 6 chicks)

  • 1 carrot

  • 12 raisins

  • 2 TBSP mayonnaise

  • 2 TBSP mustard

  • Salt and pepper

Collect Tools

  • Medium sized pot

  • Plate

  • Child friendly chef knife or butter knife

  • Grown-up chef knife (or julienne peeler)

  • Medium sized bowl

  • Spoon

  • 1 TBSP measuring spoon

  • Fork or whisk

  • Plastic Bag with corner cut off (or pastry bag with icing tip)

Prep

  1.  Wash your hands.

  2.  **Grown-ups** Fill pot halfway with water (enough water so eggs will be submerged). Heat water on high until boiling. Reduce heat to low and very carefully add eggs. For hard yolks, cook 10-12 mins on low heat. Drain and cool in ice water, then peel. Cut off a sliver from the bottom so that the egg will have a flat surface to stand on.

  3. **Grown-ups** While the eggs are cooking, wash and peel carrot. Carefully slice carrots thinly for chick’s feet (36 thin slices each ½ inch long) and cut 6 triangles for beaks.

  4. **Kids join in here!** Cut egg in half. Scoop yolks out of egg whites and into bowl.

  5. Add 2 TBSP mayonnaise and 2 TBSP mustard to bowl.

  6. Using a fork or whisk, mix together the egg yolk, mayo and mustard until smooth and creamy. Add salt and pepper to taste.

  7. Put filling into plastic bag and pipe filling into bottom half of egg whites. The filling should come up higher than the egg white so you have room to make the face.

  8. Place the top half of egg whites onto the eggs you have just filled.

  9. Place raisins as eyes, triangle carrot as a nose and 3 strips of carrot for each foot.

  10. Clean tools and wipe down prep station.

  11. Enjoy!

Pro Tips

  1. Make the boiled eggs and cut the carrots beforehand (unless you have exceptionally patient kiddos!). 

  2. If you have a julienne peeler, you can use it to make thin slices of carrot instead of cutting with a knife.

  3. Placing eggs into already boiling water will make it much easier to peel the eggs later.


About the Author/Photographer

Monica Meng - Nomster Chef

Monica is a former preschool teacher who loves whipping up healthy and gluten-free concoctions. She strives to eat vegan, but sometimes all she wants is steak frites. 


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