Ingredients:
- 6 eggs
- 2 tablespoons Castelo White Wine Vinegar
- 250g boiled potato and cut into small cubes
- 1 cup Rosé Castelo Salad Dressing
To garnish:
- 1 medium piece of carrot for feet and beak
- 2 Castle Green Olives for the eyes
Preparation mode:
Place the eggs in a pan and cover with water. Add the vinegar and let it cook for 10 minutes. Remove, rinse under cold water and peel carefully. Let it cool well. Mix potato and salad dressing. Cut a lid off the egg and hit the base of the egg with a knife so it stands upright. Scoop out some of the yolk and add it to the potato mixture. Place the potato salad inside and just above the egg line to make the face. Cut the carrot into thin slices and cut out the chicks’ feet and beak. Cut small pieces of olives and make eyes. Place in eggs and serve.
Tip: Vinegar is added to the water as it prevents the eggs from cracking and in case the egg cracks, the contents do not come out of the shell.