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from eggs
Appetizers

from eggs

30 min4 serv.21 февр. 2026 г.

Description

The appetizer is quick and easy to prepare. It took me no more than 30 minutes to make this Easter decoration, but if you're doing it for the first time, don't rush—do everything very carefully; eggs break easily and the petals may not look very attractive. Be patient and you'll succeed! But even if a petal tears slightly, don't worry—when the center of the egg is filled with yolk cream, the petal will stick to it and hold in place. Garnish the finished dish with greens; green onion works best, as it looks very much like real crocus leaves. Happy holiday! Serve the appetizer.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the necessary ingredients, let's get started! Hard-boil the eggs. Cool them, and very carefully remove the shell so as not to damage the white.

  2. 2

    Step 2

    Step 2

    2. Place whole boiled eggs in a deep shallow dish, pour beet juice over them, add a little cold boiled water so the eggs are fully covered. Leave for 5 minutes.

  3. 3

    Step 3

    Step 3

    3. Remove the dyed eggs and gently pat dry with a paper towel. On each egg, make a cross-shaped cut about halfway through. Be careful not to damage the future crocus petals.

  4. 4

    Step 4

    Step 4

    4. Using a small spoon (I use a coffee spoon for this), remove the yolks. Combine them with the cottage cheese, garlic, salt, and mayonnaise. Do not add too much mayonnaise, or the filling will be too runny and will not stay inside the egg.

  5. 5

    Step 5

    Step 5

    5. You should end up with a uniform yellow mass, not runny!

  6. 6

    Step 6

    Step 6

    6. Fill a pastry bag with the yolk mixture, tie off the end, and snip off the corner—I always make a small opening; I find it easier to fill that way. Take a white in your hand and very carefully insert the pastry bag into the egg and fill the eggs with the filling so it bulges slightly—this will create the effect of open petals. Cut wooden skewers to the length you prefer, and “thread” a scallion feather onto each one.

  7. 7

    Step 7

    Step 7

    7. Stick the stems into the flower heads. I placed them on spoons to show you the partially opened blossoms in all their beauty.

  8. 8

    Step 8

    Step 8

    8. On a small plate, place lettuce leaves, with flower-shaped garnishes and green onion fronds on top. You’ve got a spring bouquet!