Place the eggs in a pan of boiling water to cover the eggs by about 2 cm. Bring to the boil and then reduce the heat to medium/ low. Cover the pot with a lid and cook the eggs for 10 minutes.
When done transfer to a bowl of water filled with ice and allow to cool down for 5 - 10 minutes, no more.
To peel, remove from the iced water and crack each egg on the kitchen worktop several times. Peel off the shells carefully.
Cut about ⅓ off the top of the eggs until you just cut through the top of the yolk. Carefully scoop out the yolk. (Squeezing the edges of the egg should help it pop out easily.) If you want to get super fancy you can cut a zig zag shape instead of straight with a sharp knife.
Add the yolks to a bowl with all the other filling ingredients and blitz with a stick blender un-til smooth. Option to use a fork if you don’t have a blender but blending makes it super smooth and easy to pipe.
Transfer to a piping bag and pipe into the eggs white base. Option to use a spoon if you don’t have a bag but the bag is easier and makes the filling look prettier. Add the top.
Thinly slice a few circles of carrots and cut into 6 - 8 triangles (the beaks), depending on the dimension of your slices. Cut L’s out of carrot slices for feet and add a web by cutting a v in the end! Too cute!
Insert two peppercorns for the eyes, a carrot triangle for the beak and two feet. To insert the feet, simply cut a slight incision with a sharp knife into the egg white base and push in the carrot feet!
Place the devilled eggs chicks on a platter (if they aren’t straight you can carefully slice a tiny part of white off the bottom to help them stand up) and garnish with parsley, chives or dill (or for fun, use some florist straw!)