Place eggs in a medium saucepan and cover with cold water, filling 1-inch over the surface of the eggs. Bring to a rolling boil on high heat.

Once at a boil, reduce heat to maintain a medium boil and cook for 7 to 8 minutes.

While the eggs are cooking, prepare an ice water bath in a medium bowl with cold water and a handful of ice cubes. As soon as the eggs are done cooking, transfer them to the ice bath and allow to cool completely.

Carefully peel the eggs to avoid damaging the egg whites. Slice off a thin layer from the base of the eggs – this will give the “chicks” a flat surface to stand on. Cut off the top third of the egg. Gently squeeze around the egg base to loosen the yolk (Note: If the egg white begins to split as you are squeezing it, use a toothpick to gently break up the yolk). Remove the yolks and place in a medium mixing bowl. Keep the lids paired with their bases and set aside.

Mash the cooked yolks well with a fork. In a separate bowl, whisk together the yogurt and turmeric until well combined. Add the mustard, lemon juice, garlic powder and salt to the yogurt mixture and whisk until well combined and smooth. Add the yogurt mixture to the mashed yolks and whisk until smooth and creamy. If desired, add a drop or two of yellow food coloring to create a more vibrant yellow.

Transfer yolk mixture to a zip-top plastic bag or pastry bag. Cut a small corner off the bag and pipe generously into egg bases. Place the lid back on the base and press gently to adhere.

For the “eyes,” poke through an olive with a plastic straw several times then gently squeeze down the straw to remove the olives from the straw. For the “beaks,” thinly slice a few rings of carrot and cut each ring into sixths. Insert two olive segments for “eyes” and two carrot wedges for the “beak.” Set “chicks” on a platter and garnish the plate with fresh parsley or dill. Serve immediately or store in the refrigerator lightly covered with plastic wrap until ready to serve.