Method

Prepare the eggs:

• Peel all 12 hard-boiled eggs. Slice off a very thin layer from the base of each egg to create a flat surface.
• Cut off the top third of each egg horizontally (advanced – using a sharp knife, cut a zigzag pattern all the way around and carefully lift off the top). Gently squeeze around the base of the egg to loosen the yolk, which should pop out easily. Keep the lids with their corresponding bases.



Prepare the Devilled Egg Filling:

• In a medium bowl, mash the 12 yolks with a fork until smooth.
• Add 1/3 cup mayonnaise, 1 1/2 tsp dijon mustard, 1/4 tsp garlic powder, and 1/8 tsp salt (or to taste). Mash until everything is combined into a smooth mixture.



Assemble the Chicks:

• Transfer the yolk mixture to a piping bag or zipper-lock bag and pipe generously into the egg bases.
• Place the top part of the egg back on and press down gently to adhere.



For the Eyes:

• Slice the black olives in half. Poke through each half with a straw to pop out small circles.
• Add two olive circles into the yolk mixture for the eyes (mix them in gently, leaving them slightly visible).



For the Beaks and Feet:

• Thinly slice a small piece of carrot and cut it into a small triangle.
• Add this carrot triangle into the yolk mixture as the beak.
• Similarly, cut small v-shapes from carrot slices and place as feet.



For the Comb:

• Slice the red bell pepper into small triangular pieces.
• Place 2-3 small triangles on top of the egg whites to form the comb.
• Arrange the devilled egg chicks on a platter and garnish with fresh parsley or dill to give them a fun “free range” look!