Ingredients:
- 12 large eggs, hard boiled and peeled
- 1/3 cup mayonnaise
- 1 tsp dijon mustard, or add to taste
- 2 tsp curry powder, or add to taste
- 1 tblsp of your favourite Grainfields powder. (We used Wholegrain powder)
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 carrot, peeled and sliced into rings
- 6 black olives
Very fresh eggs do not peel easily, so try peeling under the cold tap with a slow stream of water. You can always boil a few extra eggs to be on the safe side. Next, with a sharp knife, slice off a very thin layer from the base of the egg to make a flat surface for the egg to stand on a platter. Cut off about one third of the top of the egg. You can do fancy zig zag cuts or just cut straight across. Scoop out the yolks and set aside.
Place the cooked yolks in a bowl and mash well with a fork. Add all ingredients and season to taste. Mash everything together until smooth. Transfer mixture to a pastry bag and pipe into egg bases. Alternatively, you can spoon the mixture in if you don’t have a pastry bag. Place the top on over the base and press down to stick on.
For the eyes, poke a plastic straw through an olive then gently squeeze down the straw. Little circles of olive will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths to make wedges. Insert 2 olive spots for eyes and carrot wedges for the beak.
Set the chicks on a garnished platter to serve.
