Peel the boiled eggs and cut a 1/2-inch slice off of the thinner top parts. This'll be the chick's head. On the bottom part of the eggs, cut a very thin slice so they have a stand to keep it upright.

Gently scoop the yolks out and put them in a bowl. Mix the yolks with the mayo, mustard, and salt until it becomes a smooth mixture.

Spoon this newly-made filling into a ziplock bag, and snip off a small corner. Pipe the yolk mixture into the base of each egg chick, filling them about an inch taller than the egg wall.

Gently top the egg with the remaining 1/2-inch slice of egg white. 

Cut the carrot sticks into small pieces, about 1/2-inch long. Add one small piece as a beak of the chick's face, and 3 small pieces on each side for feet. 

Give your chicks 2 caper eyes, and serve 'em cold. Try to eat all of them within two hours of finishing them.