Dress up Easter brunch with this new take on deviled eggs and still use Grandma’s famous recipe.
- your favorite deviled egg filling
- black olives and carrot pieces
Using a Coated Paring Knife, cut v-shapes into cool hard-cooked eggs, remove the top and gently remove the yolk. Make your favorite deviled egg filling and pipe into the bottom egg white with the Easy Accent Decorator. Cap with the egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces.