INGREDIENTS
8 eggs
60 g (⅓ cup) mayonnaise
10 ml (1 tsp) vinegar
5 g (1 tsp) mustard
salt and pepper to taste
carrots, black peppercorns, and olives for decor
METHOD
1. Place room-temperature eggs into a pot of water and cook for 12-14 minutes after boiling (depending on the size of the eggs).
2. Chill eggs in ice-cold water and peel.
3. Cut off a piece of egg white from the bottom of the egg, then carefully slice off the upper ⅓, leaving the yolk whole. Carefully remove the yolk.
4. Mash egg yolks with salt, pepper, mayo, mustard, and vinegar until smooth. transfer into a piping bag.
5. Pipe egg yolks filling into the hollow egg, and place sliced ⅓ of the top. Using carrot and peppercorns and olive slices make a bird’s face and small feet.
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