Appetizer
Description
It works for both special occasions and everyday meals. I suggest making the appetizer “Piglets” and using it to decorate your festive table. For extra zest, we’ll stuff the eggs—the filling can be as varied as you like; I used sautéed mushrooms with onion. The ingredients are simple, the effort minimal, and the result very impressive! These little piglets can be served on their own or used to garnish salads. I hope you like the idea.
Instructions
- 1
Step 1
Prepare all the ingredients. In advance, boil one medium-sized beet until tender. Hard-boil the eggs and let them cool.
- 2
Step 2
Peel the eggs from their shells, trying not to damage them.
- 3
Step 3
Peel the beets, cut them into small pieces, and place them in a deep bowl.
- 4
Step 4
Pour boiling water over the beets and place the peeled eggs into the same bowl; they should be fully submerged. Leave the eggs for at least 20–30 minutes. The longer you keep the eggs in the water, the richer the color will be.
- 5
Step 5
Remove the dyed eggs and pat them dry. I kept them in the water for about 2 hours, and this is how they turned out.
- 6
Step 6
Carefully cut off part of the egg with a knife as shown in the photo.
- 7
Step 7
Using a spoon, remove the yolk, trying not to damage the white.
- 8
Step 8
Add the mushrooms sautéed with onion until done to the egg yolks. You can use any mushrooms; I used frozen button mushrooms.
- 9
Step 9
Add mayonnaise, salt, and pepper to taste to the filling. Mix, rubbing the yolks until smooth.
- 10
Step 10
Fill the eggs with the prepared filling.
- 11
Step 11
Turn the eggs over with the filling side down. From the previously trimmed dyed egg white, use a knife to cut out triangular ears, pads, and tails. Make the eyes from peppercorns. To help the pad stay in place, lightly spread one side with a little filling or mayonnaise. Insert the ears and tail into the longitudinal slit made with a knife.
- 12
Step 12
The appetizer "Piglets" is ready. It can be served at the table.