Carefully peel the hard-boiled eggs.

Trim a very thin slice from the bottom of each egg so it can stand upright.

Cut off the top portion of each egg (about one-third from the top) and set the tops aside, keeping them matched with their bases.

Gently remove the yolks and place them in a mixing bowl.

Mash the egg yolks with a fork until crumbly.

Add the mayonnaise, Dijon mustard, garlic powder, and salt. Mix until smooth and creamy.

Transfer the filling to a piping bag or a plastic bag with one corner snipped off.

Pipe the yolk mixture into the bottom of the egg whites, filling them generously.

Place the reserved egg tops back on, pressing lightly so they sit securely.

Slice the carrot into thin rounds, then cut each round into four pieces, forming triangular wedges to be the beaks.

For the eyes, push a plastic straw through the olives to punch out small circular pieces.

Press two olive pieces into each egg for eyes and tuck two carrot wedges between them to form a beak.

Arrange the egg chicks on a serving platter. If desired, add fresh herbs like parsley or dill around them for a festive finish.