Easter Chick Deviled Eggs

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5 from 113 votes

Easter Chick Deviled Eggs

35 minutes


  • 12 large eggs (hard-boiled and peeled)
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons yellow mustard
  • 1 dill pickles (hard-boiled and peeled)
  • 1 tablespoon horseradish
  • 1 teaspoon pickle juice
  • 1 large carrots (hard-boiled and peeled)
  • 12 slices black olives
  • 12 slices black olives


  • 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.
  • 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.

Originally posted 2019-02-20 18:12:10.

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