📝 About This Recipe
Transform a simple high-protein snack into a playful kitchen adventure that will delight even the pickiest eaters. These adorable 'Egg Mice' feature creamy hard-boiled eggs decorated with crunchy radish ears and savory peppercorn eyes, making them a centerpiece for kid-friendly brunches. It’s a nutritious, interactive way to introduce children to different textures and flavors while turning mealtime into a creative storytelling experience.
🥗 Ingredients
The Mouse Body
- 4 pieces Large Eggs (at room temperature to prevent cracking)
- 6 cups Water (enough to cover eggs by an inch)
- 2 cups Ice Cubes (for the ice bath)
The Features & Decoration
- 2-3 pieces Red Radishes (sliced into thin rounds for ears)
- 8 pieces Whole Black Peppercorns (for the eyes)
- 4 long strands Fresh Chives (for the tails)
- 12 short pieces Fresh Chives (1-inch lengths for whiskers)
- 1 small piece Carrot (cut into tiny triangles for the nose)
The Meadow Base
- 1 handful Curly Kale or Lettuce (shredded to look like grass)
- 4 pieces Cherry Tomatoes (halved to look like toadstools)
- 1 teaspoon Mayonnaise (used as edible glue and for tomato dots)
👨🍳 Instructions
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1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least one inch.
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2
Bring the water to a full rolling boil over high heat. Once boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This ensures a fully set yolk without the unappealing green ring.
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4
While the eggs cook, prepare an ice bath by combining 2 cups of ice and cold water in a medium bowl.
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5
Transfer the eggs to the ice bath using a slotted spoon and let them chill for at least 5-10 minutes. This stops the cooking process and makes peeling easier.
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6
Gently crack the eggshells all over and peel them under cool running water. Pat the peeled eggs completely dry with a paper towel.
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7
Slice a very thin sliver off the length of each egg. This creates a flat base so your 'mice' won't roll off the plate.
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8
Slice the radishes into very thin, translucent rounds. Select two similar-sized rounds for each mouse's ears.
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9
Using a small, sharp paring knife, make two small horizontal slits near the narrower end of the egg (the head) for the ears.
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10
Carefully slide a radish round into each slit. They should stand upright like mouse ears.
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11
Use a toothpick to poke two small holes for the eyes and one for the nose. Press the black peppercorns into the eye holes and the tiny carrot triangle into the nose hole.
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12
Gently push three short chive pieces into the sides of the 'nose' area to create whiskers.
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13
Use a toothpick to make a hole in the back of the egg (the wider end) and insert a long chive strand to serve as the tail.
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14
Arrange the shredded kale or lettuce on a serving platter. Place the egg mice on the 'grass' and scatter the halved cherry tomatoes around them.
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15
Using a toothpick, place tiny dots of mayonnaise on the cherry tomato halves to make them look like red-spotted mushrooms.
💡 Chef's Tips
For the easiest peeling, use eggs that have been in your fridge for a week rather than farm-fresh ones. If your kids find peppercorns too spicy or a choking hazard, substitute them with tiny bits of black olive or toasted black sesame seeds. Ensure the eggs are completely dry before decorating, or the 'edible glue' (mayonnaise) and features may slide off. To make the ears more colorful, you can use slices of cucumber or even small cheddar cheese triangles. Always supervise young children when eating the peppercorns, or instruct them to remove them before consuming the egg.
🍽️ Serving Suggestions
Serve alongside a small wedge of mild cheddar cheese—because every mouse needs cheese! Pair with a refreshing glass of orange juice or a fruit smoothie for a complete breakfast. Place the mice on a bed of savory quinoa or couscous for a more filling lunchtime meal. Serve with a side of whole-grain toast points cut into 'star' shapes. Add a small dollop of hummus on the side for extra dipping fun.