Ingredients:
EGGS 8
MAYONNAISE 60 g (1/3 cup)
VINEGAR 10 ml (1 tsp)
MUSTARD 5 g (1 teaspoon)
SALT AND PEPPER TO TASTE
TO DECORATE
CARROTS
BLACK PEPPER GRAINS

Instructions:
Step 1
Place room temperature eggs in a pot of boiling water and cook for about 12 to 14 minutes until hard-boiled.

2nd step
Cool the eggs in a bowl with ice water.

Step 3
Peel the eggs.

Step 4
Cut a piece of egg white from the bottom of the egg so that it is flat. Carefully cut off the top ⅓, leaving the yolk whole. Carefully remove the yolk. Repeat with remaining eggs.

Step 5
Place the egg yolks in a bowl with the mayonnaise, mustard, vinegar and salt. Mix until smooth, then transfer the filling to a piping bag.

Step 6
Pipe the egg yolk mixture into the eggs, filling high enough to leave room to make a face.

Step 7
Carefully place the top of the egg white on each egg. Gently press two peppercorns and two pieces of carrot into the filling of each egg to make a face. Use two small pieces of carrot to make the chicks’ feet.

Step 8
Serve and enjoy!

Remarks :
You can use regular or low-fat mayonnaise for this recipe.