12 cooked eggs, peeled Cut a tiny layer from the base of the egg with a sharp knife to give it a smooth surface to stand on a plate. A major part of the egg should be cut away. To break apart the yolk, gently squeeze around the base of the egg; it should come out straight. Keeping lids and bases together.
12 cooked yolks, mashed well with a fork in a medium bowl. 1 1/2 teaspoons Dijon mustard (or to taste), 1/4 teaspoon garlic powder, and 1/8 teaspoon salt, or to taste To make everything smooth, mash everything together. Fill a ziplock bag or pastry bag with the mixture and pipe thickly into the egg bases. Reposition 1/3 of the top over the base and press down lightly to attach.
Prick an olive a few times with a disposable pipette and gently squeeze it under the straw for the eyes. Small olive circles will develop quickly. Cut a few carrot rings into thin strips and then cut each ring into sixths for the beaks. For the eyes, use two olive spots and two sliced carrots for the beak. To give the chicks a “free range” vibe, arrange them on a platter and garnish with fresh parsley or dill.