Adorable Deviled Egg Chicks

Place eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.

Transfer eggs to a bowl of ice water and let cool completely, about 5 minutes.

Gently peel the eggs and pat dry with paper towels.

For each egg, slice a small portion off the bottom so the egg stands upright. Slice off the top third of the egg horizontally to create a cap.

Carefully remove yolks and transfer to a mixing bowl. Place egg whites on a serving tray.

Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.

Using a spoon or piping bag, fill the bottom egg whites with the yolk mixture, mounding it slightly to form the chick's head.

Place the egg white caps back on at a jaunty angle to resemble a chick hatching.

Cut tiny triangles from the carrot for beaks and small slivers for feet. Gently press the beaks and feet into the yolk mixture.

Place two black peppercorns for eyes on each chick.

Garnish with fresh chives or parsley if desired. Serve chilled.