Boil 5 eggs for ten minutes and pour out boiling water and replace with cold until eggs are no longer hot.
Peel eggs and slice off a little slice of the bottom so your chick can stand.
Then cut the cap off the top.
Scoop out the yolk and put into a bowl. Smash with a fork and add about 2 Tbsp of Mayonaise and a dash of dry mustard and Himalayan pink salt.
Take the yolk and spoon it into a quart zipper bag. Trim off a bit of the corner of the bag and pipe into the whites. Smooth with a finger if necessary. Take a ripe olive and dice it. Place two diced pieces as the eyes of your chick and one triangle for your chick’s beak.
Makes 5 Chicks