Egg course part 2: Egg Men

Continuing with the egg theme, and honouring the Hungarian tradition of eating your own weight in hard boiled eggs for Easter, this week we made stuffed eggs with the Little Chefs. For an egg-free version we used oatcakes and hummus.

Ingredients:

Eggs
Dijon mustard
Olive oil
Salt

To decorate
Capers
Black olives
Radishes
Chives

Method:

- boil your eggs for about 10 minutes and leave them to cool completely
- peel the eggs
- cut them in half, scoop out the yolk and place in a bowl
- mash the yolks with a fork, and add a little mustard, olive oil and salt to taste, till it's creamy (quantities depend on how many eggs you're making and how strong you like the taste, so keep tasting it, it's hard to go wrong)
- fill the mixture back into the egg whites with a bit of extra to cover most of the white surface
- turn them into faces by making eyes out of capers, glasses out of sliced black olives, mouths out of radishes and hair/beard/moustache out of chives

And a few tips:
- stick to the 10 minute cooking time, otherwise the yolks turn blue and won't look as pretty
- we used parsley instead of chives, because I couldn't find any chives in the shops, but I think chives are more versatile when it comes to the decoration, and their taste goes better with the eggs

*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*