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“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

MAK­ING THESE

CHEEKY MORSELS

TO CEL­E­BRATE BOTH

WORLD EGG DAY

ON 12 OC­TO­BER AND

HAL­LOWEEN

ON 31 OC­TO­BER!

NOMVUSELELO MNCUBEDY­LAN SWART

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