Chick Devilled Eggs

Ingredients:

12 eggs

115g mayonnaise

2 tablespoons pickle juice

Small pickle, to make the eyes

Small carrot, to make the nose

Salt and pepper

Method:

1. Boil the eggs for 10 minutes, until the yolks are completely cooked. Let them cool before peeling, remembering to keep them whole and intact.

2. Cut off the top thirds of the eggs, right above the yolk so that the top of the yolk is exposed once cut. Set aside the tops for use later.

3. Gently squeeze the yolks out into a bowl. Add the mayonnaise, pickle juice, salt and pepper, and mix until blended.

4. Scoop the mixture back into the bottom part of the egg, and replace with the tops.

5. For the eyes, dice a small pickle into tiny squares. For the nose, dice a small carrot into small pieces. Place these on the front of the exposed mixture.

6. Chill for 45 minutes before serving.