Boil eggs. See our tips above.
Let drain in cold water and and cool for at least 20 minutes.
While the eggs are cooling, mix the mayo and yellow mustard together in a bowl.
Add in the turmeric and garlic powder. Mix.
Once cooled, cut the eggs horizontally about 2/3 quarters of the way up. Scoop out the yokes and add to the Veganaise/mustard mixture. Mix until smooth.
Place the bottom portion of the eggs into a muffin tin. Then fill with mixture.
Top with remainder of egg.
Add carrot beak and peppercorn eyes.