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Cute Egg Chicks

Total Time

Prep/Total Time: 30 min.


1 dozen

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 hard-boiled large 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
  • 6 pimiento-stuffed olives
  • 1/2 small sweet red pepper


  1. Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way down from the top end. Carefully remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops.
  2. Cut each olive into four slices; attach to eggs for eyes. Cut twelve small triangles from red pepper; attach to eggs for beaks. Refrigerate until serving.

Nutrition Facts

1 filled egg: 158 calories, 13g fat (3g saturated fat), 190mg cholesterol, 223mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

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