Annabel Karmel's stuffed boiled mice

Stuffed boiled mice
  • Serves: 2
  • Prep: 5 mins
  • Cook: 15 mins

A fun recipe to make with the kids, developed by children's food expert Annabel Karmel. Click here to watch Annabel make this recipe.


  • 4 British Lion eggs
  • 2 tbsp light mayonnaise
  • 3 tbsp chives, snipped
  • Quarter tsp curry powder
  • To decorate:
  • Spring onions
  • Black olives
  • Whole cloves (optional – olives work well too!)
  • Salad cress


  1. Put the eggs in a pan. Cover with cold water. Bring up to the boil, boil for 10 minutes, drain and run under cold water until cold. Peel (you can use a teaspoon for this)
  2. Slice a thin layer off one side of the egg. Using a teaspoon, scoop out the yolk, finely chop the yolk and removed slice of egg and place in a bowl.  Repeat with the remaining eggs.  Add mayonnaise, chives, curry powder and season to taste. Spoon back into the eggs to fill the hollow. Place on a plate, cut side down.
  3. Stick a halved olive on the front of the egg to make a nose. We have used cloves to make the eyes, but you could also use black olive pieces or any other ingredient you like. Use slices of olives to make the ears. Make a hole at the back of the mouse and place a length of spring onion into it to make the tail.
  4. Garnish with salad cress

Young cook's tip: Get creative and decorate the boiled eggs to create other animals. Pandas, cows and cats are just some ideas. If you are using cloves, remove before eating.

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3.5 / 5 rating (11 votes)