Ingredients
Scale
- One Dozen Eggs
- 1/4 cup of mayonnaise
- 1 tablespoon of pickle juice and then stir. If after 1T it’s too thick, add more pickle juice slowly.
- Small pickle (to make the eyes)
- Small carrot (to make the nose)
- Salt and Pepper to taste
Instructions
- Boil your eggs until yolk is completely cooked (around 10 minutes)
- Cool eggs and peel (careful to keep them whole and intact)
- Cut off the top 1/3 of the egg (right above the yolk so the top of the yolk is exposed once cut)
- Set aside the top of the egg (do not discard, it will be the top later)
- Gently squeeze the yolk out into a bowl
- Once you have all Yolks in a bowl add the mayonnaise, pickle juice and salt and pepper (you can add additional pickle juice if the mixture is too dense) and mix until blended
- Scoop the mixture back into the bottom part of the egg, and top with the top 1/3 you cut off
- Dice a small pickle into tiny squares and use those for the eyes
- Dice a small carrot into small pieces and use for the nose
- Chill for 45 minutes before serving
