Step 1

Cook the eggs for 10-15 minutes. Cool in iced water and refrigerate. Peel under running water. Cut the bottoms and the tops of the eggs. Remove the yolks and set aside on a bowl.

Step 2

The cutting of the eggs can be done on a zigzag pattern to emulate the cracking of the egg when the chick is coming out of the shell.

Step 3

Mash the yolks with a fork and mix with the mayo, the mustard, and the spices. Whisk until getting a luscious paste.

Step 4

Pour the paste into a piping bag. It is recommended to refrigerate to allow the mix to get harder and facilitate the piping.

Step 5

Pipe the yolk mixture into each egg white shell making sure to pipe high so that the tops remain on their place.

Step 6

Decorate the peeps with the carrots to simulate the beaks and the eyes using black olives.

Step 7

Serve on a tray and garnish with curly parsley. Refrigerate until ready to serve. Make sure to cover to avoid dryness.