Easter Chick Deviled Eggs

Name: Easter Chick Deviled Eggs
Prep time: 30 min
Total time: 30 min
Ingredients: 12 hard-boiled eggs, peeled; 2 tablespoons mayonnaise; 1 ½ tablespoons yellow mustard; 1 dill pickle, finely chopped; 1 tablespoon prepared horseradish, or to taste; 1 teaspoon pickle juice; salt and ground black pepper to taste; 1 carrot, cut into rounds; 12 slices canned black olives, or as needed

4.5

(33)

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 12

Cost: $2.16 /serving

Author : rachelu

Ingredients

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12 hard-boiled eggs, peeled2 tablespoons mayonnaise1 ½ tablespoons yellow mustard1 dill pickle, finely chopped1 tablespoon prepared horseradish, or to taste1 teaspoon pickle juicesalt and ground black pepper to taste1 carrot, cut into rounds12 slices canned black olives, or as needed

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Instructions

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Step 1

Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

Step 2

Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'

Step 3

Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.

Step 4

Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.