I make an even easier version of these, where you cut a carrot penny in the shape of a chick comb and then put black peppercorn eyes in, but you may want to follow these more lavish instructions from SparkRecipes.com. (If I forgot to mention, my main goal here is to get those eggs eaten up without messing with deviled eggs, which I personally am not fond of--I know, heresy, right?)
Number of Servings: 4
1/2 red pepper
4 hard-boiled eggs
1 black olive, cut into eighths
1/2 cup green pepper strips, thinly sliced
Slice the red pepper into strips 1" long by 1/2" wide. Use a paring knife to cut small triangles into the top of each strip. These will go on top of the egg "heads." Reserve the triangles.
Carefully slice a shallow slit on top of each egg, then poke a small hole for two eyes and a beak, then two holes in the back for the tail.
Place the red pepper strips you trimmed into the slits on top of each egg.
Place two bit of olive into each eye hole. Place one of the reserved triangles of red pepper into the hole for the beak. Finally, place two strips of green pepper in the back of each egg as the tail.
Repeat with the remaining eggs.
Arrange on a plate with micro greens. Refrigerate until ready to serve.