As if deviled eggs weren’t tempting enough, deviled egg chicks, just emerging from their shells, make an irresistible Easter treat. This is a good use for excess hard boiled Easter eggs and, with their vertical shape, you can serve them in egg cups or egg cartons.
12 hard-boiled eggs, peeled
2 tsp mayonnaise
1 ½ Tbsp yellow mustard
1 dill pickle, finely chopped
1 tsp prepared horseradish, or to taste
1 tsp pickle juice
Salt & pepper to taste
1 carrot, cut into rounds
12 slices canned black olives
Slice through the top third of each egg, ensuring some of the yolk is included in the slice. For an even more authentic look, zigzag your cuts around the egg’s midsection.
Carefully remove the egg yolks from the bottom half of the eggs using a spoon; transfer all to a bowl.
Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt and pepper together in a bowl. Put the mixture in a piping bag or a plastic bag with a corner snipped off. Pipe the egg yolk mixture into the hollowed egg whites to create the ‘chick,’ adding enough filling to add its eyes and beak.
Slice 12 small wedges out of the carrot rounds (like a pizza) and position them as beaks on your chicks. Cut tiny squares from an olive slice for the eyes.
Gently press egg tops onto each ‘chick’ and prepare for them to ‘fly the coop’ as soon as you put them on the table!