• Fill pot halfway with water and bring to a boil on the stovetop.
• Once water begins to boil reduce heat slightly and carefully add eggs to water.
• Gently Boil eggs for 10 minutes.
• Remove eggs and place them in a bowl filled with ice water.
• While they are cooling, prepare the piping bag and cut the peppers into tiny triangles.
• Once they are cooled, gently peel the eggs.
• Cut them in half around the middle so that they will stand upright rather than lay on their sides like traditional deviled eggs.
• Cut a small slice off of each end, to make a flat spot so the white will stand upright. Save the little cutoffs to use as the top of the hatching chick.
• Scoop out the yolks and place in a mixing bowl.
• Add the Mayo, mustard and relish, as well as a dash of salt and pepper.
• Use a hand mixer, or immersion blender, blend until creamy and there are no lumps.

How to Assemble the Chicks

• Attach the tip to the piping bag and then fill the bag with egg yolk, mayo, mustard, relish mixture.
• Twist the end of the piping bag, so that no yolk mixture can ooze out of the top of the bag.
• Hold twisted end of bag in one hand and squeeze, while the other hand guides the tip into the egg white and fills the white in a circular motion.
• Fill until filling is about an inch taller than the white.
• Add a little orange beak and little yellow wings, and top with one of the small pieces of egg white that you cut off earlier, for the "shell".
• Serve and Enjoy! :)