Edible chicks

Give your traditional boiled eggs an Easter twist

Serves: 8 Prep: 25 mins Cook: 10 mins

8 eggs 3 tbsp Greek yogurt 2 tsp Dijon mustard ½ carrot, sliced thinly into rounds Green peppercorns 1 Hard boil the eggs. Drain and cool before peeling and shelling. 2 Using a sharp knife, take a very thin slice off the bottom of each egg so they sit flat on a plate, then slice off the top third of each egg and carefully scoop out the yolks into a bowl. Mix with the yogurt and mustard using a fork until smooth. Spoon the mixture carefully back into the egg whites. 3 Add the egg ‘lids’ then add beaks made from small triangles of carrot and eyes made from green peppercorns. For the feet, cut the sliced carrot into triangles, then cut out smaller triangles from the rounded edge to make little claws, and arrange them under the base of each egg.