Deviled Egg Chicks

Instructions

1. Using a knife, carefully cut around the middle of the egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
2. Carefully scoop the yolk out with the end of a spoon and place it in a medium mixing bowl.
3. Mash the egg yolks with a fork. Add mayonnaise, mustard, and a pinch of salt. Mash until smooth and creamy.
4. Transfer the egg mixture into a sandwich bag or small piping bag and set aside.
5. Carefully slice the carrot into little triangles for the beak.
6. Slice a little bit off the bottom of each egg so it will stand upright on the platter.
7. Snip a corner off of the zip-top bag containing the egg yolk mixture, about ½-inch wide.
8. Squeeze the egg yolk mixture into the egg bottoms, filling them to about 1 ½ above the edge of the egg white.
9. Carefully place the egg tops onto the yolk mixture. Don't squish them down too much. Arrange the tops so the chicks are well-balanced and won't fall over.
10. Place a carrot "beak" in the middle of the egg yolk mixture between the top and bottom egg whites.
11. Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick or use seeds as eyes.
12. Keep refrigerated until ready to serve!