This is a fun twist on a classic Easter deviled egg recipe. I call these my Easter Chick Deviled Eggs. They are a classic deviled egg but decorated to look like little Easter chicks, using little black olives for eyes and baby carrots for noses. Your kids will love they way they look and taste!
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Deviled Egg Recipe
- Total Time: 25 minutes
- Yield: Makes 12 1x
Ingredients
Scale
- 1 dozen eggs
- ¼ cup + 2 teaspoons mayonnaise
- 1 ½ teaspoons mustard
- 2 teaspoons milk
- 2 teaspoons sweet pickle juice (from the pickle jar)
- pinch salt
- 2 black olives, cut into squares for eyes
- 1 baby carrot, cut into 1/8 inch slices, cut slices into triangles
Instructions
- Put eggs in a large pot and cover with cold water. Place over medium high heat and bring to a boil. Once at a boil remove from the heat, cover and let sit for 11 minutes.
- Run eggs under cold water and peel.
- Cut the top 1/3 of each egg off and set aside.
- Scoop out the yolks into a small mixing bowl and set the whites aside.
- Add mayonnaise, mustard, milk, pickle juice and salt to the egg yolks, mash together until smooth.
- Spoon the mixture into a small sandwich bag, squeeze it into the corner of the bag and twist the top, cut off the corner tip.
- Pipe the egg filling into the empty egg bottoms.
- Place black olive eyes and carrot beak in the egg and top with egg white tops.
- Prep Time: 10
- Cook Time: 15
- Cuisine: American