Stuffed Eggs 'Mice'

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Parsleypack 50 g ≈ $1.50 5 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Hard cheesepack 200 g ≈ $2.70 20 g
5. 5 Ground black pepper 1 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Mayonnaise 10 g
8. 8 Walnutspack 150 g ≈ $4.00 10 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Black olivespack 300 g ≈ $2.50 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs¹ for 10 minutes after water boils, then cool in cold water and peel.

2. Cut eggs¹ in half lengthwise, remove yolks, and mash them with a fork.

3. Grate the cheese, press the garlic⁶, and finely chop the parsley² and nuts. Mix with yolks, mayonnaise, and black¹⁰ pepper.

4. Stuff the egg whites with the filling, placing them cut-side down on a plate.

5. Carve ears and tails from carrot³, use olives for noses and eyes, and attach sprigs of dill⁹ as whiskers to make the mice.