Today I have been making funny eggs! With Easter approaching and hopefully spring on its way eggs seem to take a prominent place in the kitchen. Don't we have eggs all around the year anyway?
For some reason at this time of year we think of eggs more and asparagus season is also heading our way! Asparagus and eggs are a match made in heaven. As I mentioned before I will be going to Italy soon and I will be visiting an asparagus farm.. . I cannot wait! I will be posting some photos!
Have a go at making these chicks and baskets in tuna sauce. They are an idea for the Easter meal and kids won't be able to resist them!
- Prep Time : 30 minutes
- Cook Time : 10 minutes
Put the eggs in a saucepan in cold water and boil them for 10 minutes. Then put the saucepan under cold running water for a few seconds, then let them cool down and peel them.
Let's make the egg baskets first.
Whiz 2 tbsp of canned tuna with 1 tbsp of mayonnaise and 1 tsp of capers making a smooth sauce
Cut the egg in the middle, slice the bottom a little so the egg will stand up straight. Put some sauce onto the halved egg
Put the other half of the yolk into a garlic crusher, squeeze to make little curls
Put the egg curls on top of the sauce
Put some parsley leaves around it
And finish off with a chive leaf to make the handle of your basket
Let's make the chick by cutting the egg in half (slice the egg white at the bottom to allow the egg to stand up straight), remove the yolk on both halves and mash it with a fork with 1 tbsp of mayonnaise. Working with your hands make a little ball and put it on top of the half egg white
With 2 capers or peppercorns make the eggs and with a little slice of red pepper make the beak. Put the other half of the egg white on top to make the hat. You can zig zag it if you like. Make the feet and wings by slicing a carrot.
You can serve these with salad and crunchy rustic bread.