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Easter Chick Deviled Eggs

Deviled eggs are always a crowd-pleaser, and this Easter Chick Deviled Eggs recipe is no exception. These cute little deviled eggs will be the talk of the table at your Easter celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1.5 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon pickle juice
  • Salt and pepper to taste
  • 1 carrot, cut into rounds
  • Canned black olives for eyes

Method
 

  1. Slice through the top ⅓ of each egg, ensuring some of the yolks are included in the slices. 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, sweet relish, 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.'
  3. Slice small wedges out 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 peeking out of the egg.
  5. Serve and enjoy!