Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

Remove the yolks from the egg whites and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. If desired, add a few drops of yellow food coloring to achieve a cheerful yellow hue.

Mash the yolk mixture with a fork until smooth and well combined. Spoon or pipe the yolk mixture back into the egg whites.

To create the 'chick' look, cut small pieces of black olives for eyes and use carrot sticks for beaks. Place them on the yolk filling to resemble little chicks.

Serve immediately or refrigerate until ready to serve. These deviled eggs are best enjoyed the same day.