EASTER EGGS

April 07, 2020

EASTER EGGS

EASTER ARMY EGGS 2020

Hi Foodie, how are you? I'm sure you guys having good times working from home. It's been a month isn't it? And yet situations far from what we expected. But don't worry to much, everything will back to normal soon.
For me, I take advantage to be more creative while staying at home, such as building new skills and back to my kitchen.

Anyway, talking about kitchen, last weekend I was making something special for EASTER, I call it "EASTER ARMY EGGS". Normally I always go out for Easter, having lunch together with big family but this year doesn't seems supported. So I decide to celebrating with my husband and our 8yo Border Collie dog, her name is Bella.

I wonder if you guys still interested to know the recipe, so LET'S SCROLLING DOWN.

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5 BASIC INGREDIENTS:

10 Pieces eggs
1 Cup Praise traditional mayonnaise
3 Tbsp MasterFoods Dijon Mustard
5 Pieces Always Fresh Olive
Some slices Fresh carrot

FLAVOURING:

1 Tbsp Garlic Aioli
1 Tbsp LUPARK melted unsalted butter
1 Tbsp olive oil
Pinch Maldon Salt and Black Pepper

STEP BY STEP

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Prepare all cooking equipment together from Salad bowl, measurement spoon in different type: 1 Tbsp, 1 Tsp, 1/2 Tbsp, small and medium sharp knife, pastry bag, dripless oil/vinegar spout or straw and wire whisk.

FIRST

Cook 10 pieces eggs in high temperature boiling water for 15 minutes. Add pinch salt to bring flavours.

SECOND

In a medium Salad bowl, add all ingredients such as mayonnaise, Dijon mustard, garlic aioli, melted butter, salt, black pepper, olive oil together and whisk them evenly.

THIRD

While still waiting eggs ready, peeling one medium fresh carrot, slice thinly few times like a button and slice every button into sixths.

For the eyes, poke through an olive with dripless olive spout, the little circle of olives will pop out right out from the button or do some knocking down if it's difficult.

FOURTH

After eggs ready, place it in cold water to cool it downs. Than peel the skin.

Next step is take every egg and cut in 3 parts. First part is the top of egg, second is bottom off egg and the main part. I take the bottom cut as the head, middle part for the body and throw away the first cut.

FIFTH

Combine 10 cooked yolks in mixed bowl. Squeeze it out gently to make yolk comes out. Do it slowly, or if some yolk stick in the body, use tea spoon. After that stir it together and transfer to pastry bag and pipe generously into egg bases.