Ingredients
12 hard-boiled eggs, peeled
2 tbsp mayonnaise
1.5 tbsp yellow mustard
1 dill pickle, finely chopped
1 tbsp prepared horseradish (or to taste)
1 tsp pickle juice
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives (or as needed)
Directions
Step 1
Slice the top third off each hard-boiled egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
Step 2
In the bowl with the egg yolks, add mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Mix well. Fill a piping bag or a plastic bag with the egg yolk mixture. If using a plastic bag, snip off one corner. Pipe the yolk mixture into the hollowed egg whites to create the chick shape, leaving enough filling exposed at the top to add eyes and a beak.
Step 3
Slice small wedges out of the carrot rounds to create 12 beaks. Add a beak to each chick.
Step 4
Slice the olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.