- 12 large eggs hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 1/2 tsp dijon mustard* or add to taste
- 1/4 tsp garlic powder
- 1/8 tsp salt or to taste
- 1 small carrot peeled and sliced into rings
- 6 black olives
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to Ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
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