Recipe by Neil Strawson and Richard Hunt. Makes 4
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Ask a grown-up to hard boil two eggs for you. Make sure you let the eggs cool completely before the next step.
Take one of the eggs and tap it gently on the work mat until the shell cracks. Roll the egg up and down so that you can hear the egg shell cracking all over. Carefully peel the shell away with your fingers. Dip the egg in a bowl of water to rinse off any small pieces of shell and then pat dry with a piece of kitchen paper. Do this with the other egg too.
Hold the egg on the mat between your finger and thumb. Ask a grown-up to help to cut the eggs in half, lengthways, using the table knife. Use your thumb and fingers to gently pop the egg yolks out of the egg whites. If the yolks don’t easily pop out, you can always use a teaspoon to help you. Put the whites to one side.
Put the yolks in a mixing bowl and mash them up with the back of a fork. Add two level teaspoons of mayonnaise or salad cream. Then add a little from an ingredient of your choice - you can choose from cress, bacon bits, chopped cherry tomatoes or chopped spring onions. Stir the mixture together with the fork.
Use the two spoon method to spoon the filling back into the egg white halves and put them on a plate or in a container. Cover and place in the fridge to chill, until you are ready to eat them.
You will need:
- 2 hard boiled eggs
- 2 teaspoons mayonnaise or salad cream
- Cherry tomatoes (chopped)
- Cooked bacon bits
- Spring onion (chopped)
- Work mat
- Weighing scales
- 2 mixing bowls
- 2 teaspoons
- Scissors (for adult use)
- Table knife (for adult use)
- Wooden spoon
- Kitchen paper
Remember to ask a Grown-up for help.