Eggstatically Easy Easter Snacks

Ingredients (serves 4):

• 4 eggs
• 50g fresh goat’s cheese
• 8 sprigs of chives
• 1 bunch chervil
• Salt
  

Preparation:

Boil the eggs for 10 minutes and cut in two, lengthwise.

Remove the egg yolks from the whites keeping each half of egg yolk intact by pushing the egg white gently from underneath with your thumb.

Remove the longest of the chervil stalks and chop the remaining strands. Mix in a salad bowl the egg yolks, the chopped chervil and the goat’s cheese.

Fill each egg white half with the egg yolk/cheese/chervil mixture then cover with the other egg white half – so that it looks like a whole boiled egg again.

For each of the 4 eggs filled with the mixture and ‘made whole again’ fasten the two halves together with the long chervil stalks that you put aside earlier. If the stalks are too short use two tied together loosely (take care because the strands are fragile).

Add a few cherry tomatoes as decoration.

Ingredients (per person):

• Green salad
• 1 to 3 carrots
• 1 egg
• Ketchup or tomato sauce

Preparation :

Carefully wash the salad. After peeling the carrots, cut thin slices of carrot (about 1 to 2 mm) and grate the rest.

Prepare a hard-boiled egg and carefully cut a slit of about 1 cm on the top of the egg for the chick’s comb and another very small slit in the front of the egg for the beak.

From one of the thin slices of carrot that you put aside cut several small triangles – one is for the beak and the others will form the comb on his head.

Place a row of these fine triangles of carrot in the slit on the top of the egg and one in the small slit on the front of the egg.

Voila! Now do you see what I mean about the comb and the beak ?

Draw eyes with ketchup or tomato sauce.

Place the lettuce leaves on a small plate arrange the leaves into a bowl shape. Fill this lettuce-leaf bowl with the grated carrot. Place the boiled egg in the center of this carroty nest.

There you have it - a snack as pleasing to the eyes as to the mouth!

Ingredients (per person)

• 1 large tomato
• 1 hard boiled egg
• Mayonnaise
• A few cherry tomatoes
• Salt

Preparation

Wash the large tomato, cut the top off near to the stalk, and scoop out the inside.

Take the egg and cut it in half – across the middle or down the length depending on the size and shape of the egg compared with tomato.

Remove the egg yolk and mix it with mayonnaise.

Stuff the white egg halves with this egg yolk/mayo mix, place this stuffed half egg inside the empty tomato and replace the top of the tomato.

Add a little mayonnaise and cherry tomatoes as a decoration.

This is a tomato full of surprises, like the famous Russian dolls!

Ingredients (serves 6):

• 6 eggs
• 4 tablespoons heavy cream
• 3 slices of smoked salmon
• 1 lemon
  
  

Preparation:

Hard boil 6 eggs, cool them quickly in cold water and shell them.

Cut the eggs in two, lengthwise, and remove the yolk.

            
Mix the egg yolks with 2 slices of smoked salmon, 4 tablespoons of cream and the juice of 1 lemon. Then stuff the egg whites with this mixture.

Cut the remaining slice of salmon into small pieces, and arrange on the stuffed eggs.
 
Arrange the eggs on a plate and decorate with a few cherry tomatoes, lettuce leaves and basil.

Leave in refrigerator 30 minutes before serving or just sneak away and eat them all by yourself !