Chick Deviled Eggs


6 hard-boiled eggs, peeled
1⁄3 cup mayonnaise
2 tsp. mustard
1 Tbsp. pickle relish
1 baby carrot, finely sliced
Salt and pepper, to taste


Cut a little slice off rock bottom of every egg therefore it stands up straight. Cut a zigzag line around the middle of the egg, and gently break in 0.5 on that line.
Carefully scoop yolks out into the bowl, making an attempt to not break the egg. Add mayo, relish, and mustard to bowl.
Whip along yolks and condiments till creamy, then place mixture into piping or icing bag. you’ll additionally use a zip lock bag.
Pipe nutrient filling into rock bottom half the egg, whirling till it’s fully full. Balance prime half egg onto filling.
Add 2 small items of pickle from the relish for eyes, and a sliver of carrot for the beak.
Serve and enjoy!