Egg Salad in Crispy Easter Nests

Eggs

• water, to fill to 1 l mark
• 6 medium egg, cold

Easter Nests

• unsalted butter, for greasing
• 250 g plain flour, plus extra for flouring
• 30 g olive oil
• 120 g water
• ½ tsp fine sea salt

Egg Salad

• 2 sprigs fresh parsley leaves
• 20 g shallot
• 30 g sour cream
• 10 g Dijon mustard
• 10 g mayonnaise
• 10 g white wine vinegar
• 1 tsp fine sea salt
• 2 pinches ground black pepper
• fresh chives, for garnishing (可选的)