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Cute Egg Chicks

 Cute Egg Chicks
These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks.
12 ServingsPrep/Total Time: 30 min.


  • 12 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons finely chopped onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon prepared mustard
  • 1/8 teaspoon pepper
  • 3 pimiento-stuffed olives
  • 1 small sweet red pepper


  • Cut a thin slice from the bottom of each egg so it sits flat. Cut a
  • zigzag pattern a third down from the top of each egg. Carefully
  • remove yolks and place in a small bowl; mash with a fork. Add the
  • mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir
  • until well blended. Spoon yolk mixture into the egg white bottoms;
  • replace tops.
  • Cut olives into slices for eyes. Cut 12 small triangles from red
  • pepper for beaks. Gently press the eyes and beaks into egg yolk
  • filling. Chill until serving. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 163 calories, 14 g fat (3 g saturated fat), 218 mg cholesterol, 199 mg sodium, 1 g carbohydrate, trace fiber, 8 g protein.

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Cute Egg Chicks (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.