Deviled Egg Chicks

Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter.

Cut off a generous top third of the egg.

Squeeze around the egg base gently to loosen the yolk and it should pop right out.

Keep the lids paired with their bases.

In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.

Add 1/3 cup mayonnaise, 1 1/2 tsp dijon mustard, 1/4 tsp garlic powder, and 1/8 tsp salt, or season to taste.

Mash everything together until smooth.

Transfer mixture to a ziploc or pastry bag and pipe generously into egg bases.

Place the top 1/3 back over the base and press down slightly to adhere.

For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.