Name: Easter Chick Deviled Eggs
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Hard-boiled eggs, peeled - 12; Mayonnaise - 2 tablespoons; Yellow mustard - 1 ½ tablespoons; Dill pickle, finely chopped - 1; Prepared horseradish, or to taste - 1 tablespoon; Pickle juice - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Carrot, cut into rounds - 1; Canned black olives, or as needed - 12 slices

Ingredients for - Easter Chick Deviled Eggs

1. Hard-boiled eggs, peeled 12

2. Mayonnaise 2 tablespoons

3. Yellow mustard 1 ½ tablespoons

4. Dill pickle, finely chopped 1

5. Prepared horseradish, or to taste 1 tablespoon

6. Pickle juice 1 teaspoon

7. Salt and ground black pepper to taste 1 teaspoon

8. Carrot, cut into rounds 1

9. Canned black olives, or as needed 12 slices

How to cook deliciously - Easter Chick Deviled Eggs

1 . Stage

Slice through the top third 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.

2 . Stage

Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

3 . Stage

Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

4 . Stage

Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.