-
1
Boil eggs rapidly for 6 minutes, then rinse in cold water.
-
2
You can use decorated hard-boiled Easter eggs as well-yay recycling!
-
3
Peel eggs and rinse to remove any excess pieces of shell.
-
4
Cut the eggs in half width-wise, the opposite of classic deviled eggs.
-
5
Remove the hardened yolks and place in a mixing bowl, then shave a small amount off the end of each egg white so that it stands upright.
-
6
Very carefully, use a paring knife to cut zig-zags around the rim of the eggs.
-
7
Add mayo, mustard, relish, and milk to the bowl containing the yolks, and mix thoroughly.
-
8
I used an electric mixture for about 2 minutes for optimum fluffiness!
-
9
Spoon the yolk mixture into a Ziploc bag, seal tight, and make a small cut in one of the bottom corners.
-
10
This is more precise than spooning the yolk mixture.
-
11
Fill 'em up!!
-
12
(Gently squeeze the Ziploc to dispense the yolk mixture into the egg whites.)
-
13
Place 2 olive slices on each egg as the chick's eyes.
-
14
Slice the baby carrot in half, then using your paring knife again, make zig-zags across the carrot.
-
15
This makes perfect triangular beaks!
