Easter Chick Deviled Eggs recipe
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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
Nutrition Info
- 99.3 caloriescarbohydrate: 1.5 gcholesterol: 212.9 mgfat: 7.3 gfiber: 0.3 gprotein: 6.5 gsaturatedFat: 1.9 gservingSize: -sodium: 141.2 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Easter Chick Deviled Eggs
Directions
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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.