Easter Chick Deviled Eggs
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Slice through the top 1/3 of each 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'
7
Add a 'beak' to each 'chick'
8
Slice olive pieces into small squares to be used as 'eyes
9
' Add 2 'eyes' to each 'chick
10
' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg