Egg salad in crispy Easter nests

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)