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Stuffed Chicks Deviled Eggs

Stuffed Chicks Deviled Eggs

Makes 12 deviled eggs
This is a remake of a classic Easter appetizer, Deviled Eggs.


  • 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


  1. 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.
  2. Run eggs under cold water and peel.
  3. Cut the top 1/3 of each egg off and set aside.
  4. Scoop out the yolks into a small mixing bowl and set the whites aside.
  5. Add mayonnaise, mustard, milk, pickle juice and salt to the egg yolks, mash together until smooth.
  6. 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.
  7. Pipe the egg filling into the empty egg bottoms.
  8. Place black olive eyes and carrot beak in the egg and top with egg white tops.

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