You are here

Chirp, Chirp Deviled Eggs

Chirp, Chirp Deviled Eggs


  • 6 hard-boiled large eggs
  • 3 tablespoons light mayonnaise
  • 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  • 1 teaspoon honey mustard
  • 1/8 teaspoon salt
  • A few pinches of pepper
  • Orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (for optional decoration)


  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.


  • Recipe provided by Janice Newell Bissex, R.D.N., and Liz Weiss, R.D.N., founders of Meal Makeover Moms' Kitchen


  • If you don't have olives, use cooked green peas or halved black beans for the eyes.

Nutrition Information

Per serving: 100 kcal cal., 7 g fat (1.5 g sat. fat), 170 mg sodium, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment