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Egg salad in crispy Easter nests

Celebrate Easter with delicious and effortless recipes made using the Thermomix TM6. Whether you’re hosting a family gathering or simply looking for something special to whip up for the holiday, the TM6 makes it easy to create festive and flavourful dishes that are sure to impress. From Brioche Hot Cross Buns, Greek Easter Bread, Scotch Eggs, and more, the TM6 has you covered. Get creative in the kitchen this Easter with the help of the Thermomix TM6.

Egg salad in crispy Easter nests recipe for the Thermomix TM6

Useful Items

Slotted spoon, rolling pin, baking tray, baking paper, oven, 12-hole muffin tray, knife, refrigerator

Hints & Tips

  • Prick the bottom of the dough in muffin tray with a fork to ensure even baking.

Ingredients

Eggs
  • 6 eggs (53-63 g each), cold
  • water, to fill to 1 l mark
Easter nests
  • 250 g flour, plus extra for flouring
  • 30 g olive oil
  • 120 g water
  • ½ tsp salt
Egg salad
  • 2 sprigs fresh parsley, leaves only
  • 20 g shallots
  • 30 g sour cream, 12% fat
  • 10 g mustard
  • 10 g mayonnaise
  • 10 g vinegar
  • 2 pinches ground black pepper
  • 1 tsp salt
  • fresh chives, to garnish (optional)

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Instructions

Eggs
  • Place eggs and water (up to 1 l mark) in mixing bowl then start Egg Boiler Hard. Use a slotted spoon to carefully transfer eggs to simmering basket and run under cold water to stop the cooking process. Allow to cool completely, then peel, cut in halves and set aside.
Easter nests
  • Preheat oven to 200°C. Line a baking tray with baking paper and grease (if needed) a 12-hole muffin tray. Set aside.
  • Place flour, oil, water and salt in mixing bowl then knead Dough /1 min. Transfer dough to a floured work surface and roll out into a square (40 cm x 40 cm) using a rolling pin. Using a knife, cut dough into 12 squares (9 cm x 9 cm) and line each hole of prepared muffin tray with 1 dough square. With the help of a glass press dough into muffin hole (see Tip). Bake for 12 minutes (200°C) or until golden brown. Meanwhile, bring together remaining dough, roll it out (approx. 2 mm thick) and cut out 24 bunny ear shaped pieces using a tablespoon. Place on prepared baking tray and bake for 10 minutes (200°C) or until golden brown. Allow to cool completely.
Egg salad
  • Place parsley and shallots in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl using spatula.
  • Add reserved boiled eggs, sour cream, mustard, mayonnaise, vinegar, black pepper and salt then mix 15 sec/speed 3. Divide egg salad among baked Easter nests, place two prepared biscuits as ears on top and garnish with chives (if using). Serve immediately or chill in refrigerator until needed.
View this recipe on Cookidoo

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