Chick'in Eggs

• 8 large eggs
• 3 tbsp mayonnaise or miracle whip
• 1 tbsp milk (I use coconut milk)
• 1 tsp relish
• 1/2 tsp mustard
• 1 can sliced olives
• 1 each baby carrot

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!

eggs, mayonnaise, milk, relish, mustard, olives, baby carrot

Taken from cookpad.com/us/recipes/351934-chickin-eggs (may not work)