Easter Chick Deviled Eggs
12 hard-boiled eggs, peeled
2 TBSP mayonnaise
1 1/2 TBSP yellow mustard
1 dill pickle, finely chopped
1 TBSP prepared horseradish
1 tsp pickle juice
salt and pepper
1 carrot, cut into rounds
12 slices canned black olives
1. Slice through the to 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.
2. Mix egg yolks, mayonnaise, mustard, pickles, horseradish, pickle juice, stalt, and pepper together in a bowl. Fill piping bag or plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creatin the 'chick', ensuring there is enough filling to add 'eyes' and 'beak'.
3. Slice small wedges our of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
4. 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 is peeping out of the egg.