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Easter appetizer "Easter Chicks"
Let’s decorate our festive table for Easter with a delicious and unusual-looking appetizer made from processed cheese and boiled eggs. The Easter appetizer "Easter Chicks" - a bright and interesting dish will especially appeal to kids, but adults will not remain indifferent to such cute chicks. This beautiful, unusual, and very tasty appetizer features two salads at once. One of them is with delicate cream cheese, possessing an appetizing garlic aroma. The second salad is also cheesy, but the salted cucumber diversifies the soft taste of egg with processed cheese, giving the salad a completely different flavor and special piquancy. These two salads coexist peacefully in one tartlet, complementing each other.
Preparation time: 25 minutes + 30 min for preparation.
Caloric content: 197 kcal per 100 grams of the dish.
Ingredients
Show ingredients
The photo shows the products for the festive Easter appetizer. The ingredients for the appetizer are simple and accessible. The only thing to pay attention to is that such an interesting appetizer in the form of cute fluffy birds will definitely attract children, so it’s better to make the mayonnaise for it by hand.
- eggs - 2 pcs;
- processed cheese (cream) - 1 tbsp;
- butter - 1 tsp;
- pickled cucumber - 1 pc;
- green onion - a few feathers;
- red onion - ½ pc;
- celery - 1 stalk;
- paprika - 1/3 tsp;
- black pepper - 1/3 tsp;
- homemade mayonnaise - 1 tbsp;
- tartlets - 6 pcs.
Decoration:
- egg - 1-2 pcs;
- cream cheese - 50 g;
- processed cheese - 1 pc;
- garlic - 1 clove.
Preparation
- We start by boiling a small carrot and 3 chicken eggs in different pots. The carrot will be used for decorating the Easter appetizer. We monitor the cooking process so as not to overcook the carrot. It is better for the carrot to be slightly firm than too soft. Overcooked, soft carrot will fall apart when sliced. The eggs for the appetizer need to be hard-boiled. It is advisable not to overcook the eggs to keep the yolks from darkening and remaining bright yellow. Boil for no more than 10 minutes. To easily separate the shell from the boiled egg later, we plunge the boiled eggs into ice water. The shells easily come off the cooled boiled eggs. We chop two peeled eggs finely with a knife and place them in a bowl.
- Take a pickled or salted cucumber. Cut the cucumber lengthwise into thin slices. The slices are then cut crosswise into small pieces. Before adding the cucumber pieces to the bowl with the chopped eggs, we squeeze out the excess moisture. Soaked in brine, salted cucumbers become quite juicy, which can spoil the salad. Therefore, it is necessary to remove this brine from the cucumber slices by simply squeezing it out with our hands.
- For the salad, prepare the red onion. It is not as bitter as regular onion. Cutting the onion in half, we take one half. After removing the peel from this half, we finely chop it.
- For spiciness, we add a stalk of celery to the salad, chopping it finely. If there is no stalk of celery, it can be replaced with a small piece of celery root. After peeling a slice of celery root, we grate it on a grater with small holes. We pour the chopped celery into the bowl with the other salad ingredients. We also chop a few feathers of green onion into the salad. The greens will decorate the salad.
- Once all the salad components are prepared, we mix them together.
- Add a spoonful of soft processed cheese and some mayonnaise to the salad. Do not add too much mayonnaise to the appetizer so that the mixture does not run and holds its shape. We add the remaining spices to the mixture and stir. Now we cover this mixture with plastic wrap and place it on the shelf of the refrigerator for 30 minutes.
- Meanwhile, we prepare the next salad from cheese and boiled eggs. We remove the shell from the remaining two boiled eggs. Carefully separate the whites from the yolks, grating them separately on a fine grater. If we get eggs with very light yolks, we can add a bit of turmeric to such yolks. The color of the yolk will immediately transform, making our appetizer more colorful.
- Grate the processed cheese on a grater with small holes. Add the chopped egg whites and also the cream cheese. Add garlic to taste, grating it or passing it through a press.
- Mix the prepared ingredients. Dividing the mass into 6 equal parts, form balls from it. Roll the mass into balls carefully so as not to crush its tender structure. Also, carefully roll them in fluffy and airy shavings of boiled egg yolk, and send the balls to the cold. Meanwhile, we prepare the decoration for the Easter snack. Take boiled carrots. Cut out beaks, legs, and wings from it for our future little birds.
- Take the first prepared salad out of the cold. Fill 6 tartlets with this salad.
- Now take the formed cheese balls for the salad out of the refrigerator. Place one ball on each tartlet. Insert into each future chick preparation a crest, a pair of wings, and a pair of legs, cut from the carrot. Peppercorns substitute for the chicks' eyes.
- Since the salad is served in tartlets, this snack is convenient for a buffet table, but it should be served immediately to preserve the taste of the crispy tartlets.
The Easter snack "Easter Chicks" is ready. Bon appétit.
