Begin by peeling the hard-boiled eggs. Carefully cut a small cap off the top of each one. If the eggs don’t sit upright, trim a thin slice from the bottom to create a flat base.
Next, remove the yolks from the eggs and place them in a mixing bowl. Combine the yolks with mayonnaise and herbed cream cheese. Use a fork to mash and mix until the mixture is smooth and creamy.
Once your filling is ready, transfer it into a piping bag or a plastic bag with the tip cut off. Carefully fill each egg white with the mixture, smoothing the surface using a damp fingertip if needed.
Create the chicks’ eyes by pressing two black peppercorns into each filled egg. This adds a touch of whimsy and character to each little chick.
From the carrot slices, cut small triangles to form the beaks and gently place them next to the eyes on the filled eggs.
Finally, place the egg caps back on top of the filling. Sprinkle finely chopped green onion around the eggs to resemble grass.
Once everything is assembled, serve your Easter Chick Deviled Eggs on a platter and enjoy the reactions from your family and friends!
