easter chick deviled eggs

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• 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 each 'chick' to look like a chick peaking out of the egg.