Salad Rabbit

Prepare the necessary ingredients for Salad Rabbit. Boil the eggs hard. Rinse the rice until the water runs clear and boil it. The crab sticks should be at room temperature. Drain the liquid from the canned corn. Peel the eggs from the shell and the onion from the skin. Extract the seeds from the pomegranate. The cucumber as a decoration can be replaced with green onion feathers, and the olives can be substituted with dark grapes.

Grate two chicken eggs on a vegetable grater.

Cut the remaining three chicken eggs in half and separate the whites from the yolks.

Grate the whites of the three eggs on a fine grater and set aside for decoration.

Also for decoration, pass two yolks through this grater. As a result, one yolk from the three eggs will remain. It can be used for other needs.

Cut the crab sticks into small cubes.

Finely chop the onion.

Heat the pan and pour in the vegetable oil. Fry the onion until golden.

Transfer the prepared grated eggs, crab sticks, canned corn, and fried onion into a deep salad bowl.

Add 3 tablespoons of mayonnaise.

Mix everything well. Add lemon juice, mix again and taste. If the salad lacks lemon juice, add it to your taste. If you need more mayonnaise, you can add that too, but be careful as the salad should not turn out too watery; otherwise, it will not hold its required shape.

Start forming the salad in the shape of a rabbit. Place the salad on a flat dish in small portions, shaping it into the head and ears of the rabbit.

Evenly sprinkle with the prepared grated whites.

Slightly press the centers of the formed ears with a spoon, and sprinkle the resulting indentations with grated yolks. Arrange the olives to create the rabbit's eyes, eyebrows, nose, and mouth. Cut narrow strips of the cucumber's skin and use them as decoration. Finally, place the pomegranate seeds around the outline of the head and ears. Salad Rabbit is ready. Serve chilled on the festive table.