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Easter Chick Deviled Eggs Recipe

Easter Chick Deviled Eggs Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon prepared horseradish, or to taste
  • 1 teaspoon pickle juice
  • salt and ground black pepper to taste
  • 1 carrot, cut into rounds
  • A couple of slices of canned black olives, or as needed

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. Enjoy your Easter Chick Deviled Eggs!
  6. Homemade Corn Dogs
  7. Homemade Soft Pretzels
  8. Homemade Funnel Cakes
  9. No Bake Peanut Butter Eggs

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.