Egg White Tulips Appetizer
by Editorial Staff
Many people know the appetizer “Red tulips” made from tomatoes, but “White tulips” will be a novelty, especially on the festive table on March 8. Prepare this appetizer of stuffed eggs and cheese, delight your loved ones with a delicious and beautiful dish this spring day.
Cook: 15 mins
Servings: 3
Ingredients
- Eggs – 5 pcs.
- Processed cheese – 100 g
- Mayonnaise – 1-2 tbsp
- Garlic (optional) – 1 clove (to taste)
- Salt to taste
- Ground black pepper – to taste
- Green onion – 5 feathers (by the number of eggs)
- Fresh herbs (parsley, dill)
Directions
- For the stuffed egg White Tulip appetizer, prepare the items listed. Rinse the greens, pat dry with a paper towel.
- Boil eggs hard-boiled in salted water, but no longer than 8-9 minutes after boiling, the yolk should not turn blue. Cool in ice water.
- Shell the boiled eggs.
- Cut the eggs crosswise at the top and carefully remove the yolk.
- Put the yolks, finely grated processed cheese into a deep bowl, add chopped garlic.
- Season the filling with mayonnaise, salt and pepper to taste, stir until smooth. (If the yolks are pale, tint them with ground paprika.)
- Transfer the filling to a piping bag, syringe, or just a cropped corner food bag.
- Fill the egg whites with the prepared filling.
- Transfer the stuffed eggs to a serving platter. Stick a spring onion feather in the shape of a flower stalk into each tulip. Garnish the cream cheese snack with fresh herbs.
- The White Tulips appetizer must be refrigerated before serving, otherwise the stuffed eggs may lose their shape.
Bon Appetit!
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