Start by placing your fresh eggs into a saucepan and covering them with cold water. Bring the water to a gentle boil over medium-high heat, then reduce the heat and let them simmer for exactly 10 minutes. Afterward, transfer the eggs immediately into an ice bath to stop the cooking process and cool them down for about 5-7 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shells. Carefully peel the shells under running cold water to make the process smoother and maintain the eggs’ shapes. Pat the eggs dry with a paper towel.

Slice the tops off each peeled egg to create a flat surface, then scoop out the creamy yolks and place them into a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mash the ingredients together until smooth.

Use a piping bag or a small spoon to fill each egg white with the creamy filling. Ensure each egg is generously filled for maximum presentation.

Insert small pieces of carrot into the filling for beaks. Then, cut black olives into small rounds and place them on top of the egg whites for eyes.

Arrange the decorated Deviled Egg Chicks on a serving platter. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.