Deviled Egg Chicks

Ingredients

• 12 large FARMHOUSE EGGS®, hard boiled and peeled
• 1/3 cup mayonnaise
• 1 1/2 tsp mustard or add to taste
• 1/4 tsp garlic powder
• 1/8 tsp salt, or to taste
• 1 small carrot, peeled and sliced into rings
• 6 black olives

Preparation

1. Bring a pot of water to a boil. Let eggs cook in pot until hard-boiled, about 12-14 minutes. Drain eggs and let cool.
2. When cooled, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter.
3. 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.
4. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add mayo, mustard, garlic powder, and salt.
5. Mash everything together until smooth.
6. Transfer mixture to plastic or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
7. 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. Insert 2 olive spots for eyes
8. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 carrot wedges for the beak.
9. Set chicks on a platter and display how you'd like!