Preparation

• Cook the eggs for 9 minutes in a pan of boiling water. Dip the hard-boiled eggs directly into a bowl of ice water to cool them.
• Carefully peel the hard-boiled eggs and cut them in half with a sharp knife to make zigzags on the white. Remove the yolks and mash them with a fork in a bowl with the mayonnaise.
• Fill half the egg whites with the yolk-mayonnaise mixture and place the top of the white on top of each egg.
• Cut 4 small triangles from the washed and peeled carrot and 8 small rounds from the black olive. Arrange them to form the beaks and eyes of the chicks and keep them in a cool place until ready to serve.