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Easter Chick Deviled Eggs Yummy


13 hard boiled eggs peeled
3 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
13 slices canned black olives or as needed


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 13 beaks add a beak to each chick
slice olive pieces into small squares to be used as eyes add 3 eyes to each chick place the egg tops onto each chick to look like a chick peaking out of the egg