Deviled Egg Chicks

from Savoring Time in the Kitchen

~also found by clicking <a href="">here</a>

8 extra-large eggs, hard-boiled
Your favorite recipe for deviled egg filling (I like to use real mayonaisse, salt, pepper and just a sprinkle of celery seed. Some people like to add prepared mustard)
4 pimento stuffed olives, sliced thin
1 carrot for cutting feet and beak or a red bell pepper for beak
Place eggs in saucepan of cold water.
Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
Boil and gently stir for 2 minutes.
Place on tight fitting lid and turn off heat.
Let sit for 25 minutes.
Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.

Carefully peel eggs, rinse with cold water, place on paper towelling. Cut a thin slice off bottom of each egg so they stand up. With a paring knife, cut top third of egg off in a zig-zag patter and carefully remove tops. Scoop out the yolks. You may need to use your paring knife to break up yolks inside to get them out without breaking the white.

Place yolks in a mixing bowl and mash with a fork or pastry cutter and add enough mayonaisse (as you like) to combine.  Add salt and pepper to taste and mustard or celery seed, if desired.

Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently. Place two olive slices for "eyes", pressing them into the filling gently.

Push 2 triangles of carrot or red pepper into filling to make beak. I also cut 'feet' from a thin slice of carrot by cutting out several triangle shapes from the circle of carrot. 

<em>You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked and to insure that you will have plenty of filling! </em>