ngredients:
- 8 eggs
- 4 Tbsp Mayonnaise
- 1 Tbsp Dijon Mustard
- ½ tsp hot sauce like ‘Tabasco’
- 2 shallots, finely minced
- salt and black pepper to taste
Method:
- Place the eggs in a sauce pan and cover with cool water.
- Place on the stove and bring to a boil.
- As soon as the water has reached a good ‘Rolling’ Boil. Cover the sauce pan with a tight lid and switch off heat.
- Leave for 10 minutes.
- Pour out the hot water and shake the sauce pan to gently crack the shells.
- Now cover in cool water and allow to sit for 5 minutes.
- Peel to reveal perfect boiled eggs.
- Slice the eggs through the middle. Use a decorative zigzag cut if you like.
- Carefully remove the egg yolks without tearing the egg white.
- Add the mayonnaise, dijon mustard, shallots, salt , pepper as well as the egg yolks. Use a small whisk to whip the mixture smoothly.
- Add the mixture into a zipper bag with a hole cut on the corner or a piping bag, and pipe the mixture equally divided among the eggs.
- Make eyes with pepper corns, beaks with carrot slices combs with red pepper slices.
- Place the chicks over a bed of your favorite salad ‘nest’.
- Cover the chicks with the top half of the egg white ‘shell’.
- Cute and Yummy! I like to serve it over a Tabbouleh Salad.
