Easter egg chicks

Easter egg chicks


  • 8 eggs
  • 1½ tablespoons of mayonnaise
  • 1 teaspoon of yellow mustard
  • ¼ teaspoon paprika
  • Season to taste (salt / pepper)
  • 1 carrot
  • 16 peppercorns or black olives


  1. Place the eggs into a large pan of cold-water. Put onto the stove. When the water is boiling, turn the heat down and simmer for 7 mins.
  2. Once cooked, drain the eggs, and run under cold water.
  3. Wait for the eggs to cool, then peel them.
  4. When completely cool, cut a tiny bit off the bottom so they will stand, then cut the top off each egg. Gently scoop out the yolk and place in a medium-sized bowl.
  5. Add mayonnaise, mustard, paprika, salt and pepper to the egg yolks. Whisk together until completely smooth.
  6. Place the egg yolk mixture into a piping bag. If you don’t have one, a sandwich bag will do.
  7. Cut a little bit off the bag and pipe the mixture into the larger part of the egg, so it stands over the top of the egg white.
  8. Cut the carrot into round circles then into 4 to make little triangles for the beak and feet. Then you can use the peppercorns or cut up the olives for the eyes.
  9. Put them in place on the mixture making a chick face. Finish off by putting the smaller egg white you cut off on top.

Share this page?