These little cuties are perfect for setting out at any Easter or spring event and will be loved by adults and kids alike.
12 Eggland’s Best eggs, hard boiled and peeled
⅓ cup mayonnaise
1½ tsp Dijon mustard* or add to taste
¼ tsp garlic powder
⅛ tsp salt or to taste
1 small carrot peeled and sliced into rings
6 black olives
sharp knife and plastic straw
Peel eggs. With a sharp knife, slice off a thin layer from the bottom of the egg so it will stand. Cut off a generous top third of the egg with a straight or zigzag cut. Loosen the yolk by gently squeezing around the base of the egg. It should pop right out. Keep the lid paired with the base.
Mash all cooked yolks with a fork. Add mayonnaise, Dijon to taste, garlic powder and salt to taste. Combine until smooth and transfer to a Ziploc or pastry bag. Pipe generously into egg bases. Replace top third, pressing slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times. Gently squeeze down the straw so the olive circles pop out. For the beak, cut carrot rings into sixths. Use 2 olive spots for the eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with lettuce if desired.