1-First: place eggs in a single layer in a saucepan and cover with water by an inch. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10-12 minutes. Once done, drain the hot water and transfer eggs to an ice bath for 5 minutes to make peeling easier; this tip comes from reliable sources like my method for easy-to-peel hard-boiled eggs. Carefully peel the eggs, slice off a thin layer from the base for stability, and cut off the top third to remove the yolk.

2-Next, in a medium bowl, mash the yolks with a fork and mix in 1/3 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until smooth. Transfer this mixture to a bag and pipe it back into the egg bases. Put the tops back on and press gently. For the eyes and beaks, use a plastic straw to cut circles from black olives and slice carrot rings into wedges, then add them to each egg.

3-Finally, arrange your Deviled Egg Chicks on a platter and garnish with fresh parsley or dill for a polished look. If you’re looking for more egg-based recipes, check out our guide on salmon and summer veggies in foil for a fresh twist on meal prep. Remember, these steps take about 25 minutes total, making it perfect for quick family dinners.