Boil the Eggs: Start by placing the eggs in a pot and covering them with water. Bring the water to a boil, then lower the heat and let the eggs cook for about 10 minutes. Once done, transfer the eggs to an ice bath and let them cool completely.

Peel the Eggs: Once cooled, peel the eggs carefully. Cut each egg in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl.

Make the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, salt, and pepper. Mix well until the filling is creamy. You can add paprika for extra flavor and color if desired.

Fill the Egg Whites: Spoon the yolk mixture back into the hollowed egg whites. Mound the mixture slightly to give it a chick-like shape.

Create the Faces: Cut the carrot into small triangles for the beaks, and place one triangle on each egg. Slice the black olives into small rounds for the eyes and place one round on each egg.

Garnish and Serve: Garnish with fresh parsley for a decorative touch. Serve immediately or refrigerate until ready to serve.