Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil, then cover and let sit for 12 minutes.

Once the time is up, transfer the eggs into a bowl of ice water. Let them sit for about 5-10 minutes to cool completely.

Gently crack the cooled eggs on a hard surface and peel them under running water if needed.

Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.

Mash the yolks with mayonnaise, mustard, salt, and pepper until creamy and smooth.

Using a piping bag or a ziplock with a corner snipped off, fill each egg white half generously with the yolk mixture.

Use sliced olives for eyes and pieces of carrot or bell pepper for beaks.