Easter Chick Deviled Eggs
Ingredients
- 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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
390
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).