TREND OF THE MONTH
“Scary chicks” – we celebrate two foodie days in one go
Makes 12 EASY 40 mins
WHAT YOU NEED
6 large eggs
50g plain cream cheese, at room temperature
50g crème fraîche
4g (1 tsp) Dijon mustard 56g (¼ cup) mayonnaise salt and freshly ground black pepper, to taste 200g pitted black olives, drained and sliced into thick rounds
1 small handful fresh dill 1 small carrot, peeled and cut into small triangles
HOW TO DO IT
1 Bring a pot of water to a boil. Carefully drop the eggs into the water and boil for 15 minutes. Use a slotted spoon to remove the eggs from the pot and transfer to a bowl of cold water to cool. Once cool enough to handle, peel the eggs and cut them in half, lengthways. Scoop out the hard yolks and place them in a medium bowl. Set the solid egg whites aside.
2 In the mixing bowl, mash the egg yolks with a fork. Stir in the cream cheese, crème fraîche, mustard and mayonnaise. Season to taste. Spoon the eggyolk mixture into the hollows of the egg whites. 3 Top each devilled egg with two black olive rounds as eyes, a piece of fresh dill as hair and a carrot triangle as a beak. Serve immediately.
WE DOUBLED THE FUN THIS MONTH BY
TO CELEBRATE BOTH
WORLD EGG DAY
ON 12 OCTOBER AND
ON 31 OCTOBER!
NOMVUSELELO MNCUBEDYLAN SWART