Boil eggs. See our tips above.
Let drain in cold water and cool for at least 20 minutes.
While the eggs are cooling, mix the mayo and yellow mustard 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 the remainder of the egg.
Add carrot beak and peppercorn eyes.