Chick Deviled Egg


•12 hard-boiled eggs, peel
•2 tsp mayonnaise
•1 1/2 tsp yellow mustard
•1 dill pickle, finely chop
•1 tsp prepared horseradish
•1 tsp pickle juice
•salt also black pepper
•1 carrot, cut to rounds
•12 slice canned black olives, or as need


Sliced through to top 1/3 of every egg, ensuring some of yolk is included in slice. Carefully removing the egg yolk to bottom portion of egg use a spoon and transfering to a bowl.
Mixing egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper in bowl. Filling piping bag with corner snipped with the egg yolk mixture. Pipe egg yolk mixture to hollowed egg whites creating the ‘chick’, ensuring there is enough filling to adding and a ‘beak.’
Slice small wedges out of carrot rounds create 12 ‘beaks’. Add a ‘beak’ to every ‘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.

Enjoy !