EASTER CHICK DEVILED EGGS

EASTER CHICK DEVILED EGGS image

Number Of Ingredients 9

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 1/2 tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon (or to taste) prepared horseradish
1 teaspoon pickle juice
1 recipe (to taste) salt and ground black pepper
1 carrot, cut into rounds
12 slices (or as needed) canned black olives

Steps:

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.
Note: It's easier to break up the yolk a bit to get it out without tearing the egg white 'shell'.
Note: Feel free to use the ingredients in different amounts depending on taste or desired consistency. We often like more pickle and horseradish.