Easter Chick Deviled Eggs๐Ÿ˜‹๐Ÿ˜‹


Easter Chick Deviled Eggs๐Ÿ˜‹๐Ÿ˜‹

Adorable ‘deviled’ chicks peek out of their eggs. Display in an egg cup or egg tray.”


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


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.

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