Egg Salad in Crispy Easter Nests

Eggs

• 6 eggs (53-63 g each) cold
• water to fill to 1 l mark

Easter nests

• unsalted butter for greasing
• 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
• 1 tsp salt
• 2 pinches ground black pepper
• fresh chives for garnishing (optional)