Calories: Not specified
Cooking time: 40 min
Cooking time: 40 minutes
Soon the bright holiday of Easter will come to every home. Housewives paint eggs, bake and prepare a holiday menu. Children are especially looking forward to the holiday.
Traditionally, there must be egg dishes on the Easter table. Delight your kids by including these egg “chickens” in your Easter lunch menu. Eggs stuffed in this way are easy and quick to prepare, and your children will admire the result. These cute “chickens” will certainly decorate the holiday table; in addition, they are also an appetizing cold appetizer that adults also like.
Stuffed eggs "Chickens" - recipe with photo.
To prepare the dish we will need:
- chicken eggs – 8 pcs.;
- hard cheese – 150 g;
- mayonnaise – 3-4 tbsp. l.;
- garlic – 1-2 cloves;
- leek sprouts – 1 package;
- a piece of carrot;
- ground pepper - to taste;
- salt - to taste.
How to cook with photos step by step
1. Prepare all ingredients. Very fresh eggs are not suitable for this dish as they are difficult to peel.
2. It is better to remove eggs from the refrigerator several hours before cooking. In order for the yolks to be a beautiful yellow color, the eggs should be boiled for 3-4 minutes, then turn off the heat, and leave the eggs in hot water for another 10-15 minutes, only then take them out. Cut chilled chicken eggs (5 pieces) in half so that they resemble a broken shell. Remove the yolks from the whites. 
3. The yolks should be grated separately on a fine grater. 
4. Grate the remaining 3 eggs on a fine grater along with hard cheese. For the best taste of the dish, choose spicy varieties of cheese. 
5. Add crushed garlic, salt and freshly ground pepper to the cheese and eggs to taste and season everything with mayonnaise. If you are making “chickens” exclusively for the children’s table, then you can do without garlic, since not all children like it. 
6. Form small “nests” from leek sprouts (or other suitable sprouts). 
8. Form balls from the cheese and egg mixture and roll them in grated yolk. 
10. Cut out the beaks of our “chickens” from carrots, and make eyes from black peppercorns. Stuffed eggs “Chickens” are ready to delight children at the holiday table. 
Bon appetit everyone!
Author: Liliya Purgina 
An original dish on the Easter table will be
A fun dish that pleases everyone who wants to try it. Chickens in eggs look so cute that you can’t help but want to play with them. The filling in this dish is very tender and tasty. Try it, you and your children will like it.
Ingredients:
Chicken egg - several pieces
- sour cream (or mayonnaise) – 1 tbsp. spoon
- salt, spices - to taste
How to cook chicken from eggs
Boil the eggs hard. To prevent them from bursting during cooking, keep them at room temperature for 15 minutes, fill them with cold water and place them on the stove. The water must be salted. This will prevent the contents of the egg from spilling into the pan if it bursts while the egg is boiling. As soon as the water boils, time it for 10 minutes and turn off the stove. It is advisable to quickly cool hot eggs by dipping them in very cold water. Thanks to this temperature shaking, the eggs will be easy to peel.
Peel the cooled eggs from their shells. Place them on a cutting board and use a sharp knife to cut off the future cap - this is approximately the upper third of each egg. The bottom of the egg can also be trimmed a little for stability.
Carefully remove the yolks from the eggs. Place them in a separate bowl and mash well with a fork. Season with salt, add some of your favorite seasonings and a tablespoon of sour cream or mayonnaise. 
Mix the yolks and sour cream well. To do this, you can continue to use a fork. The filling is ready. 
Now you need to fill the protein “cups” with this mixture. For these purposes, it is most convenient to use a regular pastry syringe. Since the filling is very soft and delicate, it is quite easy to squeeze it out through a syringe. If a syringe is not available, you can use a regular plastic bag, cutting off a corner of it.
It's time to start decorating. For this we need a tiny piece of fresh carrot and one olive or black grape. We cut out small triangles from the carrots; they will serve as the beak. From the skin of a black grape or olive, cut out a couple of tiny pieces that will become eyes.
My dears, I would like to present a truly New Year’s dish dedicated to the Year of the Rooster – “Chicken” stuffed eggs.
Cockerel, cockerel, golden comb! Celebrate the year of the fiery cockerel with symbolic snacks and a cheerful mood, because it’s impossible to do otherwise. Our cute chickens are just begging to be on the holiday table. If you invite children to help while preparing a New Year's snack, then they will especially remember the New Year 2017.
For stuffing eggs, products are taken from the list, but the ingredients for decoration can be varied as desired. For beaks and scallops, it is permissible to use bell pepper or tomato instead of carrots. For the nest - any fresh greens.
The recipe for New Year's stuffed eggs is suitable for beginner housewives. The only action at the stove will be boiling eggs.
The eggs are boiled hard in salt water. Salt helps maintain the integrity of the shell. For salads and appetizers, boil the eggs for 10 minutes - from boiling cold water until the eggs are ready. After boiling, the eggs are immediately filled with cold, or better yet, running water. After 5 minutes, wipe and clean. If you follow these simple rules, you can easily peel the egg, maintaining its “royal” appearance.
The figures are formed with a knife by cutting in a zigzag along the “equator”. The egg is then carefully opened into two cute halves and the yolk is removed. Similar manipulations are done with each egg, depending on the number of servings.
The filling includes the yolk, which must be crushed. The most convenient way is to grate it on a fine grater.
The cheese is also grated.
The filling ingredients are seasoned with garlic, mayonnaise and salt.
Mix well until the consistency of thick cottage cheese.
The resulting mass is rolled into miniature balls slightly larger than a chicken yolk.
Figured molds of proteins are distributed on a serving dish on lettuce leaves or greens.
The filling balls are carefully inserted into the center of the carved egg white.
Our chickens are almost ready. What remains are the scallops and beaks, which are cut from fresh carrots.
Scallops per head.
The beaks are in front, and the eyes are made of carnations. Ah, beauty, not chicks!
New Year's appetizer - stuffed eggs "Chickens" - is almost ready. All that remains is to cool them and you can serve them for an idle feast. Our chickens will certainly cheer up your guests. Celebrate the New Year with joy!
Good day, dear chefs!
In general, the “Chicken” appetizer is considered a dish on the Easter table, so we can say that my recipe will be a little late. But, on the other hand, why not invite cheerful and cute chickens to any holiday? So let's start cooking.
Preparing the appetizer is very easy and simple, and, most importantly, quickly.
You will need hard-boiled eggs, which should be peeled. My eggs are always fresh, because it’s homemade and it’s simply impossible to peel them carefully. I tried my best, but I am far from perfect. Therefore, advice, if you have eggs, like mine, “from chicken”, then prepare them the day before: let them lie in the refrigerator for at least 1 week. Then, after getting rid of the shells, they will be perfectly smooth and the chickens will come out very beautiful.
Cut off the top of the white from each egg with cloves. No need to worry if you hit the yolk: we will knead it anyway.
Now separate the yolks into a separate bowl and make the filling from them:
We grate the cheese on the finest grater so as not to spoil the texture of the filling. You can use absolutely any cheese that you have in your refrigerator - in any case it will turn out tasty and beautiful.
We send the cheese to our yolks
Pepper to taste and salt. Pass 1 clove of garlic through a hand press (garlic press) and add mayonnaise. Mayonnaise can be either store-bought or homemade, but I bought it from me.
Now mix everything thoroughly until smooth. You can mix everything in a blender, but I did it with a fork:
It is clear that the egg has an ellipsoidal shape, so it will not be possible to install it in a vertical position on your own. To ensure that our chickens stand well on the plate and do not fall over on their sides, we need to make stands. To do this, cut the raw carrots into rings and cut out something like fingers from one edge. Of course, I’m not a sculptor and it didn’t turn out quite perfectly, but it was stable. To connect, use 1/3 of a toothpick. As a result, our stands look like this:
Now you can deal directly with the chickens. We take our shell protein and fill it with the filling as follows: first, we tightly fill the entire formed “pocket” with the filling, and then form a ball from it with a spoon and place it on top - this will be the head of our bird. Now we install the entire structure on the stand, securing it with a toothpick:
Place any greenery around the chickens.
Now we make the face of the chickens: the eyes are made from small black peppercorns, the beak is cut out from the same carrots. And of course, we cover the top with a “shell cap” made from the cut off protein. That's all, our chickens are ready:
Isn't it nice? Of course, at first it’s a pity to eat such a snack: they eat them, they look, but it’s very interesting.
I think none of your guests will remain indifferent to such a dish.
I hope my recipe will be useful to you! Bon appetit!
Cooking time: PT00H20M 20 min.
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