Prepare the eggs:

• Cut each hard-boiled egg in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the egg whites aside.

Make the filling:

• Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix well until creamy and smooth. If desired, mix in chopped pickles and chives for extra flavor.

Fill the egg whites:

• Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly to resemble the body of a chick.

Create the chick features:

• Cut small strips from the carrot to make tiny beaks. Gently press them into the top of the yolk filling.

• Use small black olives to create the eyes by slicing them in half and pressing them into the filling.

• Optional: Garnish with a small piece of fresh parsley to represent feathers or add a little extra green.

Garnish and serve:

• Lightly sprinkle paprika over the chicks for a bit of color.

• Arrange the deviled egg chicks on a serving tray and refrigerate until ready to serve.