- 4 egg
- 4 radishes
- clove peppercorns or caviar
- 3 stalks dill
- Cook, rinse and peel eggs.
- Cut off the lower end of the egg slightly, so that the egg stands and no rolling.
- Cut the stems of the radishes and stick the tail than at the end of the egg. Cut the remaining radishes into slices, add 2 slices as ears on the top of the egg (front)
- As the eyes and nose use cloves, peppercorns or caviar (push in something in the egg for better grip).