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Method Prep:20min › Ready in:20min
Make a small a horizontal slice along the largest end of the egg, enabling it to stand by itself but still contain the yolk inside. Carefully slice off the top of the egg in a 'shell-like' pattern, about 2/3 of the way from the bottom.
Scoop out the yolk and place in a bowl with your mayo, mustard, salt and pepper and beat with a fork until smooth. Be careful as the egg white will be fragile.
Place the mixture into a pipping bag and squeeze in to the base of one your egg white bases. You can also just use a spoon (like I did), just looks a little more 'rugged' shall we say. Place two pepper corns for the eyes and cut a tiny chunk of carrot/red pepper for the nose. Place other half of egg white (the hat) on top.
Garnish as you wish! I made a base out of toast strips to keep the egg secure (photo beside) and surrounded with fresh garden salad and chilli flakes.