Use a paring knife, cut the top half of the peeled hardboiled egg in vertical zig zag motions, just cutting through the first layer of egg white until you hit the egg yolk. It doesn’t have to be perfect.  

 Once you have cut around the whole egg, gently remove the top half of the egg white. Gently pop out the yolk and transfer to a bowl. Mash the yolk with the mayo, mustard and seasonings until very smooth. 

Place the prepared yolk mixture into a piping bag fitted with a large tip. Pipe the yolk mix into each egg until the yolk peeks out of each egg. Place the top half of the egg on top.

Cut small triangles of carrot for the chicks beak. Place the carrot beak on each egg, as well as two black peppercorns for eyes. We used kitchen tweezers to make decorating easier.  

Serve on a platter with some fresh herbs and enjoy!