Easter Tumeric Deviled Chick Eggs

Servings 6 eggs


  • 1/2 cup cup mayonnaise or vegan mayonnaise
  • 3/4 tsp organic yellow mustard
  • dash tumeric (add slowly and taste test!)
  • dash garlic powder
  • organic carrots for chick beaks
  • black peppercorn for chick eyes


  • Boil eggs.  See our tips above. 
  • Let drain in cold water and and cool for at least 20 minutes. 
  • While the eggs are cooling, mix the mayo and yellow mustard together in a bowl. 
  • Add in the turmeric and garlic powder. Mix. 
  • Once cooled, cut the eggs horizontally about 2/3 quarters of the way up. Scoop out the yokes and add to the Veganaise/mustard mixture. Mix until smooth. 
  • Place the bottom portion of the eggs into a muffin tin. Then fill with mixture. 
  • Top with remainder of egg. 
  • Add carrot beak and peppercorn eyes. 
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