Chick Deviled Eggs

I've never made (or had) deviled eggs before, but I figure I might as well try them for Easter, and make them look like chicks while I was at it to better suit the occasion. To do this, simply hard-boil as many eggs as you need. Actually, technically speaking, eggs should never be boiled, as this causes a sulfur reaction that makes the grey rings around the yolks. Eggs should be simmered gently until of desired doneness.
Once cool, carefully peel the eggs and cut off the top third. Cut a small slice off the bottom if needed so the egg stands up, or use egg cups. Carefully remove the yolks, and place them in a bowl. Mash with a little mustard, mayo, salt, pepper, garlic powder, paprika, or whatever flavorings you would like. Then pipe, spoon, or scoop this mixture back into the eggs. Top with the top third of egg. Decorate with carrot slices for the beak and arms/feet, and black peppercorns or capers for the eyes. Garnish with chives as grass if desired.