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Stuffed egg chicks for Easter

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Ingredients for 1 servings:

  • 6 eggs
  • 4 tbsp mayonnaise
  • 3 tbsp mustard, medium hot
  • 1 tsp salt
  • 1 carrot(s)
  • 12 peppercorns

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

You will need 1 piping bag with a star nozzle. Hard boil the eggs and then refresh them in cold water. Peel the eggs and cut off a little of the bottom so that the chick has something to stand on. Then cut off the head and carefully scoop out the yolk with a teaspoon and put it in a small bowl. Mix the egg yolk with the mustard, mayonnaise and salt until you have a smooth cream. Fill a piping bag with the cream and fill the eggs with it. Cut small, fine strips from the carrot and place these in the middle of the cream for the nose. Use 6 strips each for the feet. Finally, add the peppercorns for the eyes. This works best with tweezers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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