Easter Chick Deviled Eggs
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
- Serves: 12 persons
- 12hard-boiled eggs, peeled
- 2tablespoons mayonnaise
- 1½ tablespoons yellow mustard
- 1dill pickle, finely chopped
- 1tablespoon prepared horseradish, or to taste
- 1teaspoon pickle juice
- salt and ground black pepper to taste
- 1carrot, cut into rounds
- 12slices canned black olives, or as needed
Step 1Slice 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 2Mix 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 3Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
Step 4Slice 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.