Easter Chick Deviled Eggs

Easter Chick Deviled Eggs

Ingredients

• 12 large eggs ((hard-boiled and peeled))
• 2 tbsp mayonnaise
• 1 1/2 tbsp yellow mustard
• 1 dill pickles ((hard-boiled and peeled))
• 1 tbsp horseradish
• 1 tsp pickle juice
• 1 large carrots ((hard-boiled and peeled))
• 12 slice black olives

Instructions

1. Slice through the top 1/3 of each cooked 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.
2. Add a beak to each chick.Slice olive pieces into small squares to be used as eyes.
3. Add 2 eyes to each chick.Place the egg tops onto each chick to look like a chick peaking out of the egg.