Stuffed Egg Chicks

Hard boil eggs for about 10 minutes (or use leftover Easter eggs).

Meanwhile, peel the carrot and cut small triangles for the beak. Cut the olives into small squares for the eyes.

Let the finished eggs cool a bit and peel them. Cut off the top generously and carefully scoop out the yolk. This is best done with the handle of a teaspoon.

Mix the yolk with mayonnaise and mustard in a bowl. Add a little more mayonnaise if necessary to make the consistency creamier. Season with salt and pepper.

Pour this filling into a piping bag with a round nozzle and fill into the hollowed out eggs. Fill the mixture higher than the height of the egg.

Place two olive pieces and a carrot to form a face on each side of the filling.

Place the lid of the egg on top.

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