Dress up Easter brunch with this new take on deviled eggs and still use Grandma’s famous recipe.
Using a Quikut 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.
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