Deviled Egg Chicks

Deviled Egg Chicks
Deviled Egg Chicks

This fun twist to traditional deviled eggs will be the hit of the party (kids LOVE them)! And their secret ingredient gives them a subtle tangy twist that makes them taste just as unique as they look!


12 Eggs

1/2 Cup Mayonnaise (Light Mayo can be substituted for a lower-fat option)

1 1/2 tsp. White Vinegar

1 1/2 tsp. Mustard (Yellow or Dijon)

Pinch of Sea Salt

1 1/2 tsp. Sun Tropics Calamansi Lime Juice (*Secret Ingredient icon wink Deviled Egg Chicks )

Face Decorations: Capers, Carrot Shavings. *While we used capers and carrot shavings to create our chicks face, you may wish to experiments with pieces of olives or other vegetables. Feel free to get creative!


1. In a large saucepan, cover eggs with water. Bring to a boil and boil for one minute. Remove from heat and let sit for ten minutes.

2. Drain water and run cold water over eggs for one minute. Soak eggs in cold water for five to ten minutes. *This cold water bath shrinks the egg back from the shell, enabling the shells to come off much more easily!

3. While the eggs are soaking, combine Mayonnaise, White Vinegar, Mustard, and Sun Tropics Calamansi Lime Juice in a medium bowl.

4. Peel eggs and cut the egg to remove yoke as if you are cutting the top off of it vertically (rather than making an even horizontal incision, as in traditional recipes). *See above photo. Rinse the whites under cool water and set aside.

5. Combine yokes with the Mayonnaise mixture you just created in the medium bowl. Add Sea Salt to taste. This is also a good time to modify the vinegar, mustard, and secret calamansi juice to your preference. If you like a little extra tang, you may wish to add up to 1 tsp more of these liquid ingredients. Stir well and chill in refrigerator for 15 minutes to 1/2 hour (up to 24 hours).

6. Using a mini cookie scoop with a release handle (looks like a mini ice cream scoop), fill the large half of the egg white so that it appears a head is peaking out. *See above photo. Create a face with the capers, olive bits, tiny carrot shavings, or whatever else your creativity desires! Top with the small egg white. Sprinkle the bottom egg with paprika (optional).

7. These are so adorable, you’ll want a photo for Facebook and Pinterest! Don’t forget to tag us @SunTropics and/or post on our Facebook page so we can all see your cute creations!

*Want to save time the day of? Cut stress time by beginning these up to 24 hours ahead of time by storing the egg whites and yoke mixture in separate airtight containers and constructing the chicks within 4 hours of serving.

**Presentation: How do we get these adorable little chicks to keep from toppling over? If you are like most of us, and do not have a platter with perfect indentations to keep these egg creations upright, we have a secret DIY tip using aluminum foil and salad greens. Tear small squares (see photos below) of aluminum foil and mold into a bowl about the size an egg would fit in. Place aluminum foil bowl on your platter, cover with greens, and set the egg in it. Mold the foil beneath the greens until the egg is sitting just how you like.

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