Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand for 11 to 12 minutes.

Once the hard-boiled eggs are cooked, transfer them to a bowl of ice water (this will prevent discoloration and help with peeling them). Let eggs stand for 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.

Slice each egg in half. You may need to cut a small portion off each end so that the chick's head sits flat.

Arrange halved eggs in a single layer on tray or plate.

Cut 3 thin slices from a carrot. Next cut each slice into quarters. This will be the chick's beak.

Place the beak in the centred of the hard yolk on each egg slice. Place two chia seeds above beak to form the eyes. Serve and enjoy!