Appetizer
Description
I'd like to offer you an interesting appetizer for a holiday table. The "Crocuses" appetizer is very easy and quick to prepare, and the ingredients are readily available. And how charming these spring flowers look!
Instructions
- 1
Step 1
1. Prepare the necessary ingredients — let's get started! Hard-boil the eggs. Let them cool, then peel the shells very carefully so you don't damage the whites.
- 2
Step 2
2. Place whole boiled eggs in a deep shallow bowl, cover with beet juice, and add a little cold boiled water so the eggs are completely submerged. Leave for 5 minutes.
- 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.
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Step 4
4. With a small spoon (I use a coffee spoon for this), remove the yolks. Mix 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.
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Step 5
5. You should end up with a uniform yellow mass, not runny!
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Step 6
6. Fill a piping 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 an egg white half in your hands, very carefully insert the piping bag into the egg, and fill the eggs with the filling so that it bulges slightly; this will create the effect of open petals. Cut the wooden skewers to the required length and “thread” them onto each leek green.
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Step 7
7. Insert the stems into the flower heads. I placed them on spoons to show you the partially opened blossoms in all their beauty.
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Step 8
8. On a small plate, place lettuce leaves; on top, add flower buds and green onion fronds. And there you have a spring bouquet!