Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add mayonnaise, dijon mustard, garlic powder and salt, or season to taste. Mash everything together until smooth. Transfer mixture to a ziploc or pastry bag and pipe generously into egg bases. Place top third back over the base and press down slightly to adhere.

For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for the eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that 'free range' feel.