Slice a bit of egg white off the bottom of each egg so that it will stand upright.
Using a paring knife, carefully cut around the middle of each hard-boiled egg with a zigzag pattern. Starting at the front and go all the way around.
Carefully scoop the yolk out with the end of a spoon and place it in a medium sized bowl.
Blend the mayo, mustard, and egg yolks together until thick and creamy. Scoop the mixture into a plastic zip-top bag and set it aside
Carefully slice the carrot into ¼ inch or slightly thinner circles. Take each circle and cut it evenly into 6 tiny pie-shaped wedges.
Snip a corner off of the bag containing the egg yolk mixture, about ¾ inch wide.
Squeeze the egg yolk mixture into the egg bottoms until it is 1½ - 2 inches above the edge of the egg white.
Carefully place egg tops onto the yolk mixture. Place a wedge of carrot in the middle of the egg yolk mixture, between the top and bottom egg whites.
Dip a toothpick or the end of a chopstick into black food coloring and carefully create 2 eyes on each chick.
Keep refrigerated until ready to serve!
Notes
Serve deviled egg chicks on a bed of shredded "Easter grass" lettuce.
Leave them at room temperature for about an hour and if longer, place them over a tray filled with ice.
Make deviled eggs a day in advance and refrigerate for up to 3 days, covered with plastic wrap.
If taking these cute egg chicks to another location, place them in a clean and disinfected egg carton for super easy transportation, then plate them on arrival!
For colored 'shells' set the egg whites in cups filled with water and a few drops of food coloring. The longer they sit, the more vibrant the color will be. Once the ideal color has been achieved, drain egg whites on paper towels.
To make "feet" for the chicks cut a 1/4" thick circle of carrot. On one side cut out 3 wedges - one one either side of the foot, and one in the middle. Set the egg on the carrot base with the carrot feet sticking out.