Deviled Egg Chicks

By JacqueDavison

Ingredients

• 12 eggs, hard boiled and peeled
• 1/2 cup mayonnaise
• 2 tsp yellow mustard
• 1 tsp salt
• 1/2 Tbsp apple cider vinegar
• 1 carrot, peeled and julienned (for the beaks)
• 3 black olives, diced small (for the eyes)

Preparation

Step 1

Cut a 1/2'' slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use.
Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.)

Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth.

Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they're slightly over-filled and you have a small mound.

Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienned carrot to make a nose.

Refrigerate until ready to serve.