Stuffed Eggs “Pumpkin”
by Editorial Staff
For dinner on Halloween, colorful and terrifying dishes are sure to be served, so the stuffed Pumpkin eggs will be loved by many guests not only to their taste, but also to look at them.
Cook: 15 mins
Servings: 4
Ingredients
- Chicken egg – 4-5 pcs.
- Carrots – 1-2 pcs.
- Mayonnaise – 1.5 teaspoon
- Salt – 2 pinches
- Ground black pepper – 1 pinch
- Greens to taste
Directions
- Prepare the required ingredients for the Pumpkin Stuffed Eggs. Boil and chill the carrots in advance, peel them. Boil chicken eggs for 8 minutes after boiling and chill sharply in ice water for about 20 minutes. Peel them and rinse again.
- Cut each egg in half horizontally.
- Grate the carrots on the finest grater, as for baby puree. Put the boiled yolks in a container with carrots.
- Pour in salt, ground black pepper, add mayonnaise. Gently remember everything with a fork so that you get a homogeneous mass without lumps.
- Fill each half of the egg with it. Round the edges of the filling with a teaspoon and a toothpick to make grooves that simulate a pumpkin.
- Pinch off a stem of dill or parsley, cut it into short pieces and stick it in the side of the filling – these will be “pumpkin tails”. Garnish with fresh herbs and serve or refrigerate before serving in the refrigerator.
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