What Is the Secret Ingredient in Deviled Eggs?

Every deviled egg recipe has its own spin, but in this version of Deviled Egg Chicks , the secret ingredient is white wine vinegar . Combined with lemon juice and Dijon mustard, it adds: A bright, tangy lift A smooth acidity that balances the richness of mayo and egg yolk Just enough complexity to make people say, “What’s in this?!” Optional “bonus” secret? A dash of hot sauce . It brings mild heat that you barely taste but deepens the flavor in an unforgettable way.

Can Chickens Have Deviled Eggs?

Technically, yes—but it’s not recommended. Chickens can eat eggs, and many backyard chicken owners even feed crushed hard-boiled eggs to their hens as a protein source. However, feeding chickens deviled eggs (which include mayonnaise, mustard, vinegar, and spices) isn’t ideal due to: High salt content Added fat from mayo Spices like hot sauce or mustard If you're feeding chickens egg scraps, stick with plain, cooked eggs— skip the seasoning and garnish .

What Do Christians Call Deviled Eggs?

It’s true—some Christians, especially around Easter, prefer not to use the term “deviled” due to its negative connotation. Instead, they may call them: Angel eggs Stuffed eggs Easter eggs Dressed eggs These alternate names preserve the dish’s essence without referencing anything “devilish,” especially during religious celebrations like Easter. So if you’re serving these at church brunches or faith-based events, feel free to label them “Easter Egg Chicks” or “Spring Angel Eggs” on your menu.

What Are Easter Egg Chicks?

Easter Egg Chicks refer to deviled eggs creatively carved and decorated to look like baby chicks hatching from their shells. They’re typically served during Easter brunch or spring gatherings and symbolize: New life The arrival of spring Playful, family-friendly cooking Their wide eyes, little beaks, and herb “hair” make them just as fun to decorate as cookies, but way more savory. If you want to make an edible centerpiece, Deviled Egg Chicks are the perfect solution. Looking to balance the cute with sweet? Check out our Deviled Cheesecake Strawberries —another treat that doubles as décor and dessert.

Deviled Egg Chicks Recipe: the best recipe for Easter

Ingredients

Scale

Deviled Egg Filling

6 large eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
2–3 dashes hot sauce
1/4 teaspoon Diamond Crystal Kosher salt (or 1/8 tsp table salt)
Pinch of black pepper

For Chick Faces

Black sesame seeds (for eyes)
Thin carrot slices, cut into triangles (for beaks)
Fresh dill sprigs (for hair)

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Instructions

Hard-Boil the Eggs: Place the eggs in a medium saucepan. Cover with cold water about 1 inch above the eggs. Bring to a boil and cook for 2 minutes. Remove from heat and let sit for 13 minutes. While waiting, prepare a large bowl with ice water.
Transfer the cooked eggs to the ice bath for 13 minutes. This stops the cooking process and helps prevent green yolks.
Peel & Van Dyke: Gently tap the eggs to crack the shells, then peel and rinse them. Instead of slicing in half, use a paring knife to cut a zig-zag pattern (Van Dyke cut) around the center of the egg—insert the knife at a 45° angle and alternate the direction as you go. Carefully pull the halves apart.
If any egg bottoms are wobbly, slice a small bit off the base to create a flat surface so they can stand upright.
Make the Filling: Place the yolks into a food processor. Add the mayonnaise, Dijon mustard, lemon juice, white wine vinegar, hot sauce, salt, and pepper. Pulse until very smooth.
Transfer the filling into a piping bag with a round tip or use a spoon. Pipe the mixture into the base of each egg so it mounds slightly over the top.
Decorate the Chicks: Press two black sesame seeds into each yolk mound for eyes. Insert a small triangle of carrot for the beak. Add a sprig of fresh dill for the chick’s “hair.”
If you run out of filling, place the other zig-zag half of the egg on top to resemble a hatching chick.

Notes

If using table salt, reduce the amount to avoid over-salting.
To make ahead, prepare the filling and store separately. Assemble just before serving for best texture.
Use gloves or lightly oiled hands when decorating to prevent damaging the soft eggs.