Easter Chick Deviled Eggs
    Servings Prep Time
    12eggs 10minutes
    Cook Time Passive Time
    0minutes 0minutes
    Servings Prep Time
    12eggs 10minutes
    Cook Time Passive Time
    0minutes 0minutes
    Ingredients
    • 12large eggshard-boiled and peeled
    • 2tablespoons Mayonnaise
    • 1 1/2tablespoons yellow mustard
    • 1large dill picklefinely chopped
    • 1tablespoon horseradish
    • 1teaspoon pickle juice
    • 1large carrotcut into rounds
    • 12slices black olives
    • 12slices black olives
    Instructions
    1. Slice through the top 1/3 of each cooked egg, ensuring some of the yolk is included in the slice.
    2. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
    3. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl.
    4. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture.
    5. Pipe egg yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling to add eyes and a beak.
    6. Slice small wedges out of the carrot rounds creating 12 beaks. Add a beak to each chick.
    7. Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick.
    8. Place the egg tops onto each chick to look like a chick peaking out of the egg.
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