Bite-sized snacks blending creamy cheese, eggs, and fresh vegetables for a tasty, playful treat.
# Components:
→ Main
01 - 6 large eggs
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - Salt and black pepper to taste
05 - 2 ounces (60 grams) cream cheese, softened
06 - 2 tablespoons finely chopped chives
→ Decoration
07 - 1 medium carrot
08 - 12 black peppercorns or black sesame seeds (for eyes)
09 - 1 small piece of red bell pepper (for beaks)
10 - 6 small yellow cherry tomatoes (for duckling bodies)
11 - 6 small mozzarella balls (bocconcini, for duckling heads)
12 - Fresh parsley leaves (optional, for garnish)
# Directions:
01 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool under cold running water, then peel.
02 - Halve 6 eggs lengthwise. Carefully remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, softened cream cheese, chopped chives, salt, and pepper until smooth.
03 - Spoon or pipe the yolk mixture back into egg white halves to form plump chick bodies. Use small carrot triangles for beaks and black peppercorns or sesame seeds for eyes. Optionally, add small carrot feet at the base.
04 - Halve the yellow cherry tomatoes and mozzarella balls. Skewer one mozzarella ball (head) and one cherry tomato half (body) together with a toothpick. Attach a small triangle of red bell pepper for the beak and use black sesame seeds for eyes.
05 - Arrange chicks and ducklings on a serving platter with fresh parsley leaves for a grassy effect. Serve immediately or refrigerate until ready to serve.
