Easter Chick Deviled Eggs Recipe

Name: Easter Chick Deviled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 12 hard-boiled eggs, peeled; 2 tablespoons mayonnaise; 1 1/2 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

Ingredients

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 1/2 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

	PREP TIME 30m	TOTAL TIME 30m
YIELD 12 servings

Instructions

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

Appetizers Holidays & Entertaining