1. Hard-boil the eggs. To make them easier to peel, put the eggs in an ice bath for up to an hour after cooking.
2. Cut a small slice off the smaller (flatter) end of the eggs. Then cut a 2-3cm slice from the top (pointy end). Keep this slice for later.
3. Scoop the yolks out of the eggs and put in a bowl with the mayonnaise, mustard and salt. Mash together with a fork until thoroughly mixed.
4. Put this mixture into a piping bag (if you don’t have a piping bag, fill a plastic sandwich bag with the mixture and snip one of the corners off).
5. Pipe the mixture into the empty egg whites until the mixture sits a few centimetres above the egg. Place sliced piece of egg on top of each chick.
6. Slice carrot into small circles and carve into little feet for your chicks. Cut out small triangles of carrot to be used as beaks.
7. Sit each egg on top of a pair of carrot feet and create a face by sticking a carrot beak and two peppercorn eyes into the filling.
8. Serve cold. Best eaten within two hours.

*Make your own mayonnaise here.