Easter Chick Deviled Eggs
Easter chicks adorn your plate. A perfectly fun way to use up your dyed Easter eggs.
Dovetailing Tip: Here we go with a yummy recipe for using some more of the Easter eggs you dyed.
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Cook Time:
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Ingredients:
| 12 | hard-boiled eggs, peeled |
| 2 tablespoons | mayonnaise |
| 1 1/2 tablespoons | yellow mustard |
| 1 | dill pickle, finely chopped |
| 1 teaspoon | pickle juice |
| salt and ground black pepper to taste | |
| 1 | carrot, cut into rounds |
| 12 slices | canned black olives, or as needed |
Directions:
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.
Source: https://cincyshopper.com/easter-chicks-deviled-eggs/
