Eggs cannot be classified as rare foods. Dishes made from them are delicious and hearty, nutritious and healthy. And these qualities are enough to become one of your favorite foods.

Not only breakfasts are not without eggs. Eggs are a must delicious pastries and, and. In addition to everyday dishes, symbolic and festive treats are prepared from this popular product.

Egg variety: cooking eggs

What comes to mind for most when you need to cook a dish in which eggs will be the central component.

Of course, fried eggs and scrambled eggs, boiled eggs and an omelet - and this is where the imagination of amateur cooks usually cuts out. What could be simpler - knocked a couple of eggs into the pan and breakfast is ready, the amateur will say. But from this product, original treats are obtained, which are not ashamed to be served on festive table.

Skillful housewives are able to create real festive masterpieces from improvised and familiar products.

Since pagan times, special magical qualities have been attributed to eggs, which gave rise to the creation of numerous legends and beliefs associated with them. Some traditions have survived to our times. They cannot do without symbolic painted eggs, Easter eggs and specks. It is with the consecrated eggs that the festive meal begins for.

It is also associated with the holiday celebrated by Christians on July 13. It is customary to serve on this day various dishes from eggs.

Egg omelet recipes

Making a real omelet is an art. It would seem that eggs and milk are no secrets, and as a result, you can get either a lush, tasty perforated dish, alluring with aromas, or a rubber cyanotic cake, which is a shame to remove from the pan.

It turns out that such a simple dish as an omelet has many nuances and secrets associated with its preparation.

Learn these tricks and your omelet will always be amazing.

The volume of milk used to prepare the omelet should not exceed half the volume of eggs. Otherwise, the dish will not be able to rise during cooking.

Fry the omelet in a heavy-bottomed skillet with the lid closed.

Do not open the lid until the dish is ready - the omelet will settle and become rubbery.

Do not use baking soda in the recipe - it gives the omelette a blue tint.

Start cooking at high fire and bring the dish to readiness on minimum heat.

And for those who have mastered the art of making the perfect omelet, original recipes from eggs and milk will come in handy.

Egg and Milk Dishes: Herb Omelet

A familiar dish will acquire unusual taste and aroma if finely chopped herbs are added to the mixture of eggs and milk.

Experiment with the proportions and combinations of herbs and be sure to find a few favorite recipes. Green onions, dill, parsley, spinach, thyme are suitable for the omelet.

Egg and cheese dishes: omelet with mushrooms and cheese

Expanding the list of ingredients, you can get hearty dish with an original taste.

First fry the mushrooms in a skillet. Then pour in the egg-milk mixture and pour the workpiece with grated hard cheese on top. Bring the omelet to readiness with the lid closed.

Serve an omelette with mushrooms for a festive family breakfast to recharge not only the energy of the sutra, but also the festive mood.

Delicious egg dishes: recipe for omelette rolls with filling

To prepare rolls, you will have to learn how to fry a thin omelet.

The splendor in such recipes will only be a hindrance. In addition, you need to get used to twisting the roll.

This must be done quickly, before the omelette pancake has cooled down.

Grease the surface of the omelet with sauce and spread the filling prepared in advance in a thin layer.

We wrap the finished roll in a film and send it to the cold for solidification.

As a filling you can use:

• fried mushrooms and bacon;
• grated cheese and finely chopped herbs;
• fried carrots with garlic;
• stewed onion rings;
• pureed cottage cheese and pieces of red fish.

You can grease the finished omelet with sour cream with herbs, a mixture of mayonnaise with fermented baked milk and garlic, soft curd mass.

Scrambled eggs and assorted chicken egg dishes

Each housewife has more than a dozen variations for cooking scrambled eggs.

And if you add recipes for scrambled eggs of different nations to this culinary list, you can not only delight your family with new dishes every day, but also choose original recipe for serving on the festive table.

Egg recipes: scrambled eggs in pepper

Love an original presentation - prepare a dish in a dish.

Fried bell pepper in itself has an unrivaled taste. And if you drive an egg into circles of fried pepper, you get a juicy and mouth-watering treat.

A kid will like this dish for his birthday, especially if you bake colored peppers.

Do you like the idea of ​​cooking in a dish? Make scrambled eggs in toast, for which you have to take out the middle of the bread slice and fry the workpiece in oil before driving in the egg.

But we will make scrambled eggs in a bun in the oven. Add slices of bacon and cheese to your meal for a hearty festive breakfast of eggs.

Every nation has its own favorites and National dishes... Eggs, despite their prevalence, were no exception. And if classic omelet- a French idea, different tortillas - a feature of the Spaniards.

But no one forbids cooking an exquisite Spanish dish for the Slavic table. Moreover, the products in this dish are simple and affordable.

There are a lot of tortilla recipes. But the essential ingredients, in addition to eggs, are potatoes and onions.

We start cooking by frying onion rings, to which we add circles of boiled potatoes in advance. When a golden crust appears, drive in chicken eggs on top.

Do not forget to season the dish with salt and pepper, and wait until the main ingredient is cooked - eggs.

True, a familiar dish. Probably everyone has tried a prefabricated dish, which contains the leftovers of the food that remained in the refrigerator.

You can make a tortilla with mushrooms, ham, cheese, spinach, chicken, sausage. The main thing is to pour everything with eggs - and the exquisite Spanish dish is ready.

Egg dish not only for breakfast: Florentine eggs

This is a composite dish that will surely take its rightful place on the festive table. In addition to eggs, we need spinach, cheese and cream. For toast, you can use toast bread or a regular loaf.

First, prepare the spinach mixture. For which useful greens will have to be boiled for no more than a couple of minutes in salted water and sent to a colander. Put the finished product in a bowl, where we mix it with cream and grated cheese.

Now we are preparing poached eggs.

With no experience to cook gourmet eggs on classic recipe, use cling film.

Grease a piece of cut-to-size film with oil and place in a cup. Drive an egg into it and immediately tie the plastic wrap neatly.

Send the wrapped egg into boiling water, and after two minutes complex dish will be ready. All that remains is to untie the tape.

We begin to collect the Florentine delicacy. Spread the spinach mixture on the toasted toast, and on top the finished poached egg.

An incredible play of colors and taste will appeal to any gourmet.

Simple egg dishes: shakshuka

It is difficult to determine whose idea is to fry eggs with vegetables. This egg recipe is probably thousands of years old.

Fry finely chopped onion with garlic in oil, without bringing to frying. Add to the pan Bell pepper and tomatoes, which are an essential ingredient in shakshuka.

At the same stage, salt and add spices... When the vegetables are stewed, we make small indentations, where we drive in the eggs. We bring the shakshuka to readiness.

If you want to serve shakshuka for a festive breakfast or as an appetizer on a festive table, prepare the dish in bowls.

To do this, make the vegetable part in a pan, place it in portioned dishes and beat in one egg at a time. Bring the festive shakshuka until cooked in the oven.

Boiled Egg Dishes: Stuffed Eggs

This original way of serving is often used by housewives. Effective and appetizing appearance is in no way inferior to the taste of the dish. That's why stuffed eggs can often be found on the festive table.

The filling for stuffing boiled eggs can be quite varied.

It can be a classic dish with red caviar or a dietary one made from mashed cottage cheese with herbs.

Try to do original options by stuffing eggs:

• pieces of rolled bacon;
• boiled grated beets, garnished with a piece of herring on top;
• a mixture of canned sardines and yolk;
• grated cheese with garlic.

They look pretty pretty on the festive table quail eggs.

These microscopic stuffed halves suitable both as an independent and for decorating a salad.

Egg salad recipes

Believe it or not, but more than 70% festive salads cook with eggs. It's hard to imagine classic olivier or a fur coat without boiled eggs.

Today we will get acquainted with dishes where eggs are the leading component.

Egg salads can be served on the table and as an independent dish, as portioned salads and used for spreading toast and or stuffing tartlets.

Greek egg salad

The dish is easy to prepare, but loved by many housewives for its versatility.

Preparing Greek egg salad from minimum quantity ingredients. Will need boiled eggs not less than 8 pcs. and the same volume good cheese, which will be approximately 400 gr.

An obligatory component will be garlic, which you need to add to the dish, focusing on your taste preferences and fat-free mayonnaise.

Grind all the ingredients on a fine grater and season the salad with the sauce. This salad is perfect for making snacks, sandwiches or tartlets.

If you want to serve such a dish as an independent treat, chop the eggs and cheese, not on a grater, but with a knife into larger pieces.

Stuffed Egg Salad

An original presentation in which stuffed quail eggs will take center stage.

For stuffing, he takes out the yolks from the boiled and halved eggs, which we grind in a bowl together with mustard and herbs. We fill the halves with the resulting mass.

Put a leaf lettuce torn by hand into a salad bowl. It is advisable to take different varieties having red and green foliage.

Add to the salad halves of cherry tomatoes and avocado, as well as coarsely chopped walnuts.

For dressing, you need sauce. We prepare it from mayonnaise, in which we add a little chopped garlic, a couple of spoons olive oil and lemon juice.

You need to add a little more to the sauce grated cheese and add flavor with black pepper.

After dressing the salad with sauce, lay out the prepared stuffed halves of quail eggs. Literally after 15 minutes, which will be enough for the ingredients to become friends, we serve the dish to the table.

Egg and onion salad

Such simple snack will cause a sensation at the festive table. The egg and onion salad looks great and surprises the guests with its unusual taste even more.

We will use two types of onions for its preparation. Onions will compete with eggs in a dish, and green onions will be used for decoration.

The onions must first be pickled. To do this, take medium-sized onions and, after cleaning, cut them into half rings. Add and rub gently with your hands. Add a spoonful of sugar and vinegar to a bowl with onions. Mix again so that the onions let out the juice, and immediately pour boiling water. According to this recipe, we will marinate the onion for literally 15-20 minutes.

Boil the eggs and, after peeling, cut them in half. We cut each half across into strips.

In a salad bowl, mix the ready-made onion after the marinade and large pieces of eggs. For dressing, sour cream is suitable, to which you need to add a little mustard. We spread the egg and onion salad with a slide and sprinkle on top green onions.

We cut the feathers at an angle to make unusual beveled rings.

Experiment with the ingredients. Eggs can be safely attributed to a universal culinary component that is combined with many products. Try unusual combinations and invent new holiday dishes with eggs.

Very soon, festive tables will be laid in the homes of Christians, the main decoration of which will be Easter cakes and Easter. And, of course, you cannot do this day without bright red-brown or colorful eggs... But not only dyed eggs can be served, a variety of egg dishes are also served.

Festive egg snacks - 5 options:

I offer you recipes for delicious and original, in my opinion, appetizers. The basis of which is an egg.

Eggs stuffed with salmon and cucumber

Quantity: 20 snacks

For stuffed eggs you will need:

• 10 large boiled eggs
• 60 grams smoked salmon fillet, cut into thin slices
• 1/4 cup finely chopped fresh cucumber
• a couple teaspoons of chopped fresh dill + 20 small sprigs for garnish
• about 3 tablespoons of light mayonnaise
• to taste of freshly ground black pepper

Cooking eggs stuffed with salmon and cucumber:

1. Cut the eggs in half lengthways. Collect all the yolks and place in a bowl.
2. Set aside a tablespoon of salmon slices to garnish the snack. Mash the yolks in a bowl, combine them with cucumber, dill, salmon, pepper and mayonnaise. Mix gently.
3. Fill the protein cups with the yolk mixture. Place the remaining salmon slices on top. Cover the stuffed eggs and refrigerate for a couple of hours. Garnish with dill sprigs before serving.

Egg snack "Funny nesting dolls"

Quantity: 5 snacks

For funny nesting dolls from eggs you will need:

• 5 boiled eggs
• 100 grams of boiled chicken, cut into small cubes
• 50 grams of fried mushrooms
• 3 fresh tomatoes
• to taste of salt

How to make a snack from eggs "Funny nesting dolls":

1. Trim the eggs from the bottom (blunt end). Then carefully remove the yolks and chop
2. Combine chicken with mushrooms, add half of the yolks, salt and stir. Stuff the eggs with this mixture.
3. Arrange the eggs on a flat plate and start turning them into nesting dolls. Make "hair" from the remaining yolk (you can glue them with mayonnaise). Carefully cut out the red "handkerchiefs" from the tomatoes and put them on the matryoshka dolls. Insert the “eyes” on the matryoshkas - they can be black peppercorns. Cut the "mouth" from tomato scraps.
4. Decorate the matryoshka plate with fresh herbs.

Egg snack "With tails"

Quantity: 12 snacks

For a snack you will need:

• 6 boiled eggs
• 1 avocado, peeled and pitted
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 150 grams of boiled shrimp
• tea spoon lemon juice
• a teaspoon of wine vinegar
• cayenne pepper, salt
• for decoration: 3 tomatoes, cut into slices and a few lettuce leaves

How to make Ponytails egg snack

1. Cut the eggs into halves. Place the egg yolks in a blender and beat together with the avocado pulp until smooth.
2. Slice some of the shrimp and leave the rest for decoration.
3. Add onion, bell pepper and shrimp to the yolk and avocado mass. Season with lemon juice, wine vinegar, cayenne pepper and salt. Stir.
4. Fill the egg halves with the cooked mass, stick in the remaining shrimp. Place the ponytail appetizers on a platter, garnish with lettuce and tomato slices.

Egg in pepper appetizer

Quantity: 8 servings
It will be required for a snack in pepper:

• 6 pods of sweet pepper (2 - red, 2 - yellow, 2 - green)
• 6 boiled eggs
• a pack of butter, mashed with a fork
• 600 grams of grated hard cheese
• 4 garlic cloves, mashed with a press
• 20 grams of chopped dill
• to taste of black pepper (freshly ground) and salt

How to make a peppercorn snack:

1. Cut off the stalks of the peppers. Remove seeds from peppers.
2. Combine cheese with butter, garlic and dill, stir until smooth. Sprinkle with freshly ground pepper and salt.
3. Peel the eggs.
4. Fill each pepper with the cheese filling so that there is a depression in the center. Place an egg in this indentation. Add more if needed cheese filling- there should be no gap between it and the egg. Keep the filled peppers in the refrigerator for about an hour.
5. Cut the appetizer into slices, garnish with dill sprigs.

Pearl egg snack

Quantity: 12 snacks
For a pearl snack you will need:

• 3 boiled eggs coarsely grated
• 2 processed cheese, finely grated
• 2 garlic cloves, mashed with a press
• handful walnuts
• about 2 tablespoons of mayonnaise
• 4 grated crab sticks.

How to make a pearl egg snack

Toss eggs, curds, garlic and mayonnaise in a bowl. From the resulting mass, make 12 balls, putting a nut inside each. Roll the balls in grated crab sticks. Decorate the "pearls" to your liking

Egg snack for children "Chickens"

You can decorate an egg snack especially for children in a beautiful and original way. Try to cook small chickens from eggs, such a dish will not go unnoticed by little gourmets.

Chicken egg snack recipe

Ingredients:

• 3 chicken eggs;
• 40-50 gr. mayonnaise;
• 80-90 gr. cheese "Adyghe";
• 2 cloves of garlic;
• medium-sized carrots;
• 12 carnation buds for decoration;
• 2 fresh cucumbers;
• sea ​​salt;
• pepper.

How to make Chickens egg snack:

• Eggs must be boiled, cooled, and then peeled.
• We cut the eggs with a sharp knife, making zigzag cuts in the middle of the egg.
• Carefully remove the yolks from the eggs and put them in a separate bowl.
• Knead the yolks with a fork into crumbs.
• We rub the "Adyghe" cheese on a grater.
• We clean the cloves of garlic, rinse and chop with a press.
• We mix the chopped yolks with cheese, as well as mayonnaise and garlic, the resulting cheese and egg mass should not be liquid.
• Add salt and pepper to the filling to taste, mix everything.
• Place the filling in a teaspoon of proteins.
• Cut the peeled carrots lengthwise into 2 parts, and then cut one of the parts into half rings. From 6 such half-rings we cut out "scallops" for chickens.
• Next, cut out small triangles from the carrots, which will serve as the beaks of the chickens.
• We decorate the appetizer with "beaks" and "scallops" cut out of carrots.
• We stick 2 carnation buds into each egg with a filling just above the beaks - these are the eyes of the chickens.
  Now the "Chickens" egg snack for children is ready and can be served at the table, children will be happy to try such an unusual appetizer.

Eggs can be made original snacks and salads. For example, stuffed eggs. To do this, you first need to prepare a dressing from mashed yolks mixed with mayonnaise. And then, on its basis, make minced meat, adding finely chopped vegetables, fish, seafood or meat to it.

Use green bean pods to make ears for the bunny, and eyes and nose out of black peppercorns. This "bunny" will decorate any salad. From quail eggs and halves of tomatoes, you can make funny "fly agarics" - this appetizer will especially appeal to children.

Snowman egg snack

New Year's snack from eggs Snowman is quite original holiday dish, the recipe for which is extremely simple. It can be made even by a person who has absolutely no cooking skills and any outstanding culinary talents. In addition, the list necessary ingredients, You will definitely find in your kitchen. No exotic foods are required.

Ingredients:

• Parsley
• Carrot
• Pepper

Cooking method:

1. Boil the eggs hard-boiled (this takes about 13 minutes), and then peel them. After that, we will cut off the tops of each of them, as in the picture below.
2. If the egg is poorly cleaned, then this is a sure sign that it is fresh.
3. However, this problem can be dealt with! To do this, salt water during cooking.
4. When the eggs are ready, pour over them cold water within 3 - 4 minutes.
5. In order to collect figures of snowmen, we need skewers (in this case, 6 pieces).
6. We string boiled eggs without tops on them, and then proceed to making hats.
7. To do this, peel the carrots and cut them into slices.
8. For the hat you need one large circle and one small
9. We also connect the carrot circles with a skewer.
10. Cut the piece of the skewer that sticks out of the cap. This can be done with sharp scissors or small wire cutters.
11. At this stage, we make eyes and buttons for the snowman from black peppercorns.
12. We will make hands from a small sprig of parsley, and a nose from a piece of carrot.
13. Now New Year's snack from the eggs "Snowman" is ready!

Egg snack

Ingredients:

• 6 eggs
• 2 tbsp. l. mayonnaise
• 1 tbsp. l. brine
• salt, pepper to taste
• mustard
• 1 carrot

Cooking method:

1. Hard boiled eggs, cool and peel. Cut off 1/3 of the egg on the sharp side. This will be the cover.
2. Remove the yolks with care. Put them in a bowl, add mayonnaise, brine, salt, pepper, mustard, mash with a fork and stir until you get homogeneous mass... Try to correct the taste.
3. Using a pastry bag or syringe, fill the halves of the eggs with the yolk mixture. Do not spare the filling: let the chicks turn out to be well-fed! Cover the eggs with the caps.
4. Use grains of black pepper to make eyes for the chickens. Cut the legs and beaks out of the carrots ...
5. Place the chickens on a bed of chopped lettuce.

Scottish eggs

Ingredients:

• chicken fillet chilled 400 g
• quail eggs 12 pcs.
• fresh parsley a few sprigs
• chicken egg 1 pc.
• breadcrumbs 100 g
• wheat flour 100 g
• 3 cloves garlic
• refined vegetable oil 400 ml
• fine salt 1 tsp
• seasoning for chicken 0.5 tsp.
• ground black pepper 0.5 tsp

Cooking method:

1. First, cook hard boiled quail eggs. Since they are much smaller than chicken, they cook faster. Put the quail eggs in a small saucepan, cover with cold water and set over high heat.
2. After boiling, we will cook them for 3 minutes. During this time, the yolk will cook and not turn blue. Then remove the saucepan from the heat and place the eggs under cold running water to cool. After a few minutes, peel the quail eggs from the shell.
3. If you are using frozen poultry, then the meat must first be thawed at room temperature. Wash the chicken fillet thoroughly. Cut off fat and film from the meat. Cut the fillet into small pieces. So it will be more convenient to grind it with a blender.
4. Now let's cook the Scottish mince for the eggs. Put the chicken fillet, peeled garlic cloves, washed and dried parsley into the blender bowl. Let's add fine salt, black pepper, chicken seasoning.
5. Grind all ingredients in a blender. As a result, you should get a homogeneous mass.
6. Next, let's prepare everything for scotch egg breading. Pour the breadcrumbs into a separate deep dish and wheat flour... Beat the chicken egg with a fork until smooth.
7. Divide the minced chicken into 12 equal parts. Take one part of the minced meat with hands soaked in cold water. Let's make a thin round cake out of minced meat. Put a quail egg in the middle of the cake. We fasten the edges, giving the product the shape of a ball.
8. Try to shape the ball so that the egg is in the middle. Thus, we will form 12 balls of minced meat and quail eggs.
9. Now we carefully roll each ball in flour so that it is completely covered with it. Then dip it in a beaten egg. And put it in bread crumbs. Twirl the ball so that it is well breaded.
10. Pour into a saucepan with a thick bottom sunflower oil... It should cover half of the balls. Heat the oil to get very hot. Dip a few balls in oil and fry until golden brown.
11. Then turn the balls over with cooking tongs and fry the balls on the other side. It is better to fry the eggs in a Scottish way in small portions so that the balls float freely in vegetable oil. Ready eggs in a Scottish way, put on a flat dish, covered with a paper towel, to glass the sunflower oil.
12. Scotch eggs are delicious both hot and chilled. They can be served on their own or with various side dishes such as mashed potatoes, porridge or pasta... Also very Scottish eggs go well with spicy tomato sauce.

Egg appetizer with pate

Ingredients:

• chicken liver 500 g
• onion 1 pc
• carrots 1 pc
• butter 50-100 g
• salt freshly ground pepper eggs (hard-boiled) lettuce (for serving)

Cooking method:

1. Wash the liver, dry it and cut into small pieces. Cut the onion into half rings. Grate the carrots on a coarse grater.
2. In a frying pan with heated vegetable oil, fry the onions and carrots until half cooked. Add the liver and fry over a slightly less than medium heat, stirring occasionally, for 5-7 minutes.
3. Then cover the pan with a lid, reduce heat and simmer until cooked for another 10 minutes, season with salt and pepper.
4. Pass the liver with onions and carrots through a meat grinder or grind in a blender, add a piece of butter and stir well until smooth (or pass through a meat grinder again).
5. Optionally, you can stuff the eggs with liver pate. Boil the eggs hard-boiled, peel and carefully cut each egg lengthwise into two halves.
6. Take out the yolks. Part of the set aside boiled yolks can be kneaded with a fork, added to the pate and mixed well. Set a few yolks aside for decoration.
7. Put washed and dried lettuce leaves on a plate, put halves of eggs on them.
8. Place the paste from the pastry bag into each half of the egg, sprinkle the yolks on top with finely grated yolks and decorate with herbs.

Krill Stuffed Egg Snack

Ingredients:

• chicken eggs - 4 pcs.
• krill meat - 105 g (can)
• mayonnaise - 2-3 tsp. Spoons
• parsley

Cooking method:

1. Simple and delicious snack to the festive table, prepare very quickly! Peel the boiled eggs, cut in half and remove the yolks.
2. Mash the yolks with a fork and mayonnaise, add most of the krill without liquid, leave about 1 teaspoon of krill for garnish.
3. Stir the krill meat with the yolks, salt to taste, stuff the egg whites. Chop the parsley very finely, mix with the remaining krill and garnish the eggs on top.

Egg mouse snack

Egg mice are an idea for decorating a table. A wonderful appetizer that will make any of your dishes even more appetizing! These "mice" look great both on their own as a snack or as a decoration for salads, you just need to place them at the top of the dish.

Ingredients:

• Eggs 8 pieces (selected)
• Chicken pate 1 small jar
• Dijon mustard 1 teaspoon
• Dill greens to taste
• Salt to taste
• Pepper to taste
• Radish for decoration
• Green onions for decoration
• Olives or peppercorns

Cooking method:

1. First you need to hard-boil the eggs. To do this, put them in a saucepan of water, bring them to a boil over high heat and then cook for 10-12 minutes.
   Then the eggs need to be cooled, carefully peeled from the shell, and each egg must be cut in half. Separate the whites from the yolks.
2. Mix in a deep bowl chicken pate, finely chopped greens, chicken yolks, Dijon mustard, as well as salt and pepper. Use a fork to knead all the ingredients, rubbing and stirring to make a paste. Now you need to carefully fill the halves of the proteins with the resulting paste. Seal the filling well, and place the egg halves filled with paste on a plate with the flat side down.
3. Now the most interesting and most painstaking part remains - the decoration. You'd better be patient for this case.
4. First, cut the radishes into thin slices or semicircles. Slice the onion so that you get short and long sticks. If you chose olives to decorate, then use the rod from the handle to cut circles out of them.
5. Now make small incisions where you will insert the ears, and also prepare punctures for the eyes, nose, tail and antennae. Insert radishes like ears, peas of black pepper or olives are eyes and noses, and green onions are the tail and antennae of your mice.
6. Decorate all the egg halves like this, then lay them out nicely on a serving platter or over a salad and serve! Egg mice are especially popular with children, so you can cook them for breakfast, for example, to whet your appetite. This appetizer can also decorate any festive table. By the way, it will be very good if you cook these mice for Easter.

Original Scottish egg appetizer

Ingredients:

• 8 quail eggs;
• two tablespoons of flour;
• a few sprigs of parsley;
• 200 grams of chicken fillet;
• 500 milliliters of vegetable oil;
• one fresh chicken egg;
• salt and black pepper to taste;
• 100 grams of bread crumbs.

For "Fly agaric"

• 10 quail eggs;
• 10 cherry tomatoes;
• lettuce leaves;
• one teaspoon of mayonnaise.

Cooking method:

1. Cut the chicken fillet into pieces, and then grind in a blender or pass through a meat grinder along with parsley.
2. Salt and pepper the resulting minced meat to taste, you can add your favorite spices.
3. Boil quail eggs in advance until tender: 4-5 minutes after boiling. Cool and peel.
4. Pour some cold water into a bowl: we will need it to form a snack.
5. With our hands soaked in water we take minced chicken, we make a cake from it (the minced meat can also be moistened with water).
6. Put one quail egg in the middle of the minced meat and roll it into the minced meat, make a ball. We put the resulting blanks on a plate.
7. Drive a fresh chicken egg into a bowl, add a pinch of salt and beat with a fork.
8. We'll need two more bowls, one with flour and bread crumbs.
9. Envelop the resulting blanks in flour, then dip in an egg and bread in breadcrumbs.
10. We will fry in a deep saucepan with odorless hot vegetable oil (as in deep fat).
11. Omitting meat balls in oil, fry until tender, put on a paper towel.
12. Serve on skewers, put on a dish decorated with sprigs of greenery.
13. To prepare "Fly agaric", put the mayonnaise in a bag and cut off the tip.
14. Decorate the dish with washed and dried lettuce leaves. Wipe off all excess liquid from the plate.
15. In pure cherry tomatoes, cut off the stalks, along with the third part of the whole fruit.
16. We put an egg on a skewer, on it - a slice of tomato. You do not need to peel tomatoes from seeds and pulp. We spread on lettuce leaves.
17. Using a bag, put mayonnaise dots on the tomatoes.

Lavash roll with cheese and egg

Ingredients:

• Armenian lavash - 1 pc.
• Cheese - 200 g
• Egg - 2 pcs.
• Mayonnaise - 2 tablespoons
• Dill - 1 bunch
• Garlic - 2 cloves

Cooking method:

1. Boil eggs, peel and grate with cheese on a fine grater.
2. Add finely chopped dill, mayonnaise, crushed garlic and stir.
3. Cut a square of the desired size from the pita bread and spread with an even layer of cheese filling.
4. Roll up tightly into a roll.
5. Send to refrigerator for 1 hour.
6. Chop chilled.

Chips with eggs and chicken

Ingredients:

• Regular shaped chips - 16 pcs.
• Chicken fillet - 200 g
• Eggs - 2 pcs.
• Carrots - 1 pc.
• Fresh dill - 2 branches
• Mayonnaise - 3 tbsp. l.
• Garlic - 1 clove
• Seasoning universal - 1 tsp
• Mustard - 0.5 tsp
• Salt - 2 pinches
• Allspice - 3 peas
• Olives - 5 pcs.
• Lettuce leaves - 1 bunch
• Fresh dill - 1 sprig

Cooking method:

1. I cut the breast - separated the meat from the bone. I took half of the fillet (200 g) and sent it to boiling water.
2. Reduce heat to low and cook with allspice peas for about 25 minutes.
3. Cool the boiled chicken fillet and take it apart into fibers.
4. I sent the prepared meat to a blender and chopped it.
5. I added boiled carrots to the chicken.
6. I sent boiled eggs to the blender too
7. I washed the dill, dried it, cut it arbitrarily. Added to the blender.
8. Then I sent the garlic, cut into several pieces, to the blender.
9. Now it's the turn of the dressing and spices. Added mayonnaise
10. Its amount, if desired, can be increased by 1.5-2 times.
11. Poured salt and universal seasoning
12. If you are using hot seasoning, its amount must be significantly reduced. My spice mix tastes quite mild.
13. Whipped all ingredients in a blender
14. You can choose any consistency. I did not begin to achieve a completely pasty mass.
15. I put the filling on the chips - the snack on chips with chicken is ready
16. If possible, you can fold the chips in two and only then apply the chicken mass
17. Decorated with rings of olives and dill, and salad leaves served as an addition
18. Serve immediately until the chips are moist and lose their crispy character.

Snack with crab sticks and eggs

Ingredients:

• Chips - 20 pcs.;
• Crab sticks - 100 g;
• Chicken egg - 1 pc .;
• Cucumber - 80 g;
• Canned corn - 70 g;
• Salt to taste;
• Ground black pepper - to taste;
• Mayonnaise to taste.

Cooking method:

1. So, we go to the nearest supermarket and buy the highest quality crab sticks, better chilled. Frozen sticks must be thawed at room temperature. We remove the protective film. Chop the sticks themselves very finely.
2. Boil a chicken egg in salted water. It will be enough about ten minutes after the liquid has boiled in a saucepan. Remove the egg from boiling water and immediately dip it into cold water. Let it cool a little, for 10-15 minutes, peel it and cut it into small pieces too. Add to the crab sticks.
3. We take the freshest, crunchy cucumber. It should be firm to the touch, without mechanical damage. Cut into very small pieces. We drain the liquid from the jar with canned corn... Add corn and chopped cucumber to the salad bowl. Add salt and pepper to your taste. Season with mayonnaise and mix well.
4. We select a convenient flat dish of the desired shape. We put the chips. Place a small portion of the salad mass on the chips. Decorate with spicy herbs if desired. Chips snack with crab sticks and the corn is ready. You can treat your loved ones!

Lavash stuffed with eggs

Ingredients:

• Three leaves of Armenian thin lavash;
• Three chicken eggs;
• 4 cloves of garlic;
• 200 grams of crab sticks;
• 250 grams of soft cheese;
• Mayonnaise sauce;
• A bunch of cilantro;
• Salt;
• Spices.

Cooking method:

1. Grind chicken eggs, cheese and garlic in a food processor. Using for this a nozzle in the form of a coarse grater;
2. Chop the crab sticks with a kitchen knife;
3. Process a spread sheet of pita bread sour cream sauce;
4. Place crushed crab substance on top of it
5. Brush the second pita leaf on both sides with mayonnaise sauce. Cover it with a crab surface;
6. Put the grated on it garlic cheese... Cover with another greased Armenian leaf;
7. Place chopped herbs and eggs on the surface. Lubricate them with mayonnaise;
8. Gently, so as not to break the flour leaf, roll this pita bread with crab sticks into a tube.

Hot appetizer with eggs and meat

Ingredients:

• One sheet of thin Armenian lavash;
• 700 grams of minced pork;
• 250 grams of hard cheese;
• Two onions;
• Two tomatoes;
• Three boiled eggs;
• 150 ml mayonnaise sauce;
• 200 ml of fat sour cream;
• Olive fat;
• A bunch of fresh herbs;
• Salt;
• Spices.

Cooking method:

1. Fry in olive oil until full readiness, minced pork with onion;
2. Season it with salt and spices;
3. Slice tomatoes, boiled eggs and hard cheese;
4. Put on a spread sheet of pita bread fried minced meat, tomatoes, cheese and eggs;
5. Combine mayonnaise sauce with sour cream. Pour stuffed pita bread with this substance;
6. Roll into a tube and place on a baking sheet;
7. Lubricate all the tubes with olive oil on top. Sprinkle generously with grated cheese;
8. Bake in the oven until the cheese is melted.

Lavash pies appetizer with egg

Ingredients:

• Lavash - 3 pcs;
• Boiled meat (I have beef) - 400 g;
• Onion - 1 pc;
• Eggs - 3 pcs;
• Mayonnaise - 3 tablespoons;
• Vegetable oil - for frying;
• Salt and pepper to taste.

Cooking method:

1. Boil the meat and cut it into pieces. We pass the meat through a meat grinder. Peel the onion and cut into small cubes. Preheat the pan, add vegetable oil and send the onion.
2. We need to bring the onion to a golden color. When the onion is ready, we send our boiled meat to it, I remind you that we have already passed the meat through a meat grinder. Salt the meat, pepper to taste and fry for another 3 minutes. Read more:
3. We spread pita bread on the table, grease it with a thin layer of mayonnaise. We spread 1/3 of the minced meat on the pita bread and roll the pita bread into a roll. Crush the roll so that it is flat, and cut into portions. I make 4x4 cm square pieces.
4. Beat the eggs in a separate container, dip each piece of pita bread and put it in a preheated pan. Fry the pies on both sides until golden brown. When ready, put the pies on paper towels so that they absorb excess oil.
5. Our lazy meat pies are ready. Serve with sour cream or your favorite sauce.

Eggs, ideal for preparing snacks, both for every day and for the holidays. Thanks to their light taste, egg snacks whet the appetite rather than fill it up. This is the main role of snacks.

Egg appetizer - basic cooking principles

Main ingredient snacks - eggs available and useful product... Cooking egg snacks is simple, and most importantly quickly, which is especially important if guests are on the doorstep, and there is nothing to treat them to. Combining eggs with different products, you can get a completely new and original dish.

Eggs can be used from chicken or quail. Better if it is home product, but if it is not possible to buy such eggs, store eggs will do. The main thing is that the product is fresh.

There are a huge number of options for cooking egg snacks. The simplest and most popular is stuffed eggs with a variety of fillings. Hard boiled eggs, then carefully cut the protein lengthwise in a circle and take out the yolk. Prepare the filling and fill the halves of the egg whites with it. The yolk is usually used in the filling.

Egg omelet rolls look very original. The eggs are shaken with a little milk and thin omelets are prepared. The filling can be curd, meat, vegetable or fish. It all depends on your imagination. Spread the filling evenly on the omelet and roll it up. Then cut into small chunks obliquely.

Eggs can also be used as a filling for tomatoes or bell peppers. So that the egg mass does not disintegrate, cheese, butter, mayonnaise, cream or sour cream are added to it for a bunch. Vegetables fill egg filling... The appetizer can be served cold, or pre-baked in the oven.

Finely chopped eggs are combined with other ingredients to make a wonderful pate or snack balls, which are rolled in chopped fresh herbs, grated cheese or nuts.

An appetizer of crushed eggs is spread on slices of a loaf, but it will be more original if you serve the appetizer in tartlets or cheese baskets.

Recipe 1. "Fireworks of Taste" egg snack

Ingredients

four chicken eggs;

freshly ground black pepper;

seven tablespoons thick homemade sour cream;

salt;

a bunch of green onions;

50 g butter;

Red caviar;

olive oil;

Cooking method

For a snack, we need to prepare four omelets. To do this, combine a chicken egg with a spoonful of sour cream in a deep bowl and beat everything until smooth. Rinse green onions, dry and chop into thin rings. Add a spoonful of chopped greens to the egg mixture. Pepper, salt and mix everything well.

Place the skillet over low heat. Brush the bottom with oil and pour ¼ part of the egg mixture. Turning the pan from side to side, spread it over the bottom, cover and fry the omelet until tender.

Put the finished omelet on cling film, and cover it with a lid so as not to weather. Fry three more omelets in the same way. Roll the first omelet into a tight roll, wrap it tightly with the second omelet. In this way, make a roll of the remaining two omelets. Wrap the rolls with cling film and refrigerate for an hour and a half.

Cut the loaf into slices and cut out circles with a diameter slightly larger than the diameter of the egg roll. Melt the butter, mix with olive oil, and brush the slices of bread with this mixture. Place the bread slices on a baking sheet, lined with parchment. Put in the oven and bake for 20 minutes at 180 C. Take out the toasted bread, cool it down.

Remove the egg rolls from the refrigerator and slice them across into pieces that are about five centimeters long. Lubricate the loaf circles with sour cream. Place the omelet roll on top, cut down. Top the roll with red caviar and sprinkle with chopped green onions.

Recipe 2. Egg snack with cheese cream

Ingredients

six chicken eggs;

parsley or dill;

half a pack of butter;

freshly ground black pepper;

four tablespoons sour cream;

salt;

200 g of hard cheese.

Cooking method

Place chicken eggs in a saucepan, cover with filtered water and put on fire. Cook for about ten minutes. Then drain the broth, and cover the eggs with cold water. Peel and cut in half. Take out the yolk and place it in a small bowl.

Add soft butter to the yolks and rub well with a spoon until smooth. Grind the cheese on a grater with fine sections. Add the cheese shavings to the butter and yolk mixture. Mix well.

Add sour cream in small portions, rubbing until fluffy. Season with salt and pepper to taste.

Cut off some of the egg white from the back of the eggs so that the halves stand firmly on the platter. Fill the egg halves cheese cream... For a stunning appetizer, fill the eggs with a piping syringe with an embossed tip. Garnish with chopped herbs.

Recipe 3. Gourmet egg appetizer with dried mushrooms

Ingredients

150 g carrots;

six boiled chicken eggs;

150 g onions;

60 g dried mushrooms;

white pepper;

according to st.l olive and butter.

Cooking method

Peel the carrots, wash the vegetable and chop into coarse shavings. Peel the onions, wash and chop into small pieces. Pour the dried mushrooms with hot water and leave for half an hour. Then drain the mushroom infusion. Put the mushrooms in a saucepan, cover with water and cook for about forty minutes. Place ready-made mushrooms in a plate and cool.

Put the pan on the fire. Pour in olive oil and add butter. Put chopped vegetables in a heated mixture of oils and fry them until golden brown.

Finely chop the boiled mushrooms and add to the vegetables. Salt everything, pepper and continue to fry for another five minutes. Turn off heat and refrigerate fry.

Peel the boiled eggs, cut in half, remove the yolks and grate them on a fine grater. Send them to the cooled fry. Add mayonnaise and stir everything. The filling should be thick enough.

Fill the egg halves with the filling. Top with mayonnaise and garnish with sprigs of herbs or chives.

Recipe 4. Egg appetizer in cheese baskets with croutons

Ingredients

hard cheese;

salt;

green lettuce leaves;

ground black pepper;

egg;

30 ml of milk;

butter;

Cooking method

Grind the cheese on a coarse grater. Put the pan on low heat. Pour in quite a bit vegetable oil... Place some cheese in the middle of a preheated skillet and fry until melted and browned underneath. As soon as a golden brown crust appears around the edges, the cheese is ready.

Remove the pan from the heat, let it sit for a while, then gently use a spatula to place the hot cheese cake onto an inverted glass and press down. Leave it in this position until it cools completely. Then remove from the glass and refrigerate.

Beat the egg with milk, pepper, salt and pour the egg mixture into a preheated pan. Cool the finished omelet and cut into strips.

Grease the loaf slices with butter and place on a baking sheet. Place it in the oven and bake until lightly browned. Make sure that the loaf remains soft inside. Remove the baking sheet with bread from the oven, cool and cut the loaf into small pieces.

Rinse lettuce leaves, dry slightly and chop into thin strips. Combine the salad with the omelet and stir. Place in a cheese basket, top with croutons and garnish with drops of mayonnaise.

Recipe 5. Egg snack "Frequent guest"

Ingredients

14 quail eggs;

salt;

seven sprats;

50 ml of rice vinegar;

small pod of red hot pepper;

10 g sugar;

a bunch of parsley;

30 g hot ketchup;

four cloves of garlic;

50 ml olive oil;

50 g tomato paste;

50 ml of refined vegetable oil.

Cooking method

Boil quail eggs, cool in cold water and peel.

Rinse the parsley, dry and finely chop. Pod hot pepper free from the stalk and seeds. Chop it up as little as possible. Peel the garlic cloves and chop finely. Mash the sprats with a fork. Combine everything and mix.

Put ketchup in a bowl, add vinegar, sugar, tomato paste, olive and sunflower oil. Stir until smooth.

Spoon the dressing into the sprat, parsley, pepper and garlic mixture. Mix everything thoroughly. Put boiled quail eggs into the mixture and stir. Transfer everything to a jar and close the lid tightly. Put it in the refrigerator for a day. Place on a plate, garnish with sprigs of herbs and serve.

Recipe 6. Egg rolls with mushrooms

Ingredients

six chicken eggs;

ground black pepper;

one and a half tsp potato starch;

salt;

300 g of champignons;

100 g of hard cheese;

100 ml of sunflower oil;

100 g sour cream.

Cooking method

We dilute the starch in two tablespoons of drinking water, mix and leave to swell for five minutes.

Add raw eggs and beat with a whisk, salt and add a spoonful of vegetable oil.

Fry in a well-heated pan thin pancakes... Put on a plate and cool.

We clean the mushrooms, wash and cut into small pieces. Fry them in oil, season with pepper and salt, until lightly browned.

Fold the two opposite edges inward. Put on one edge mushroom filling and wrap in the form of a roll. Thus, we roll up all the pancakes. We lay them out in a deep shape. Lubricate them with sour cream and sprinkle evenly with fine cheese shavings.

We put the form in the oven for five minutes. Bake at 180 C until the cheese is melted. We take out from the oven and cool. Cut each roll in half diagonally and put it on a plate covered with lettuce leaves.

• Be sure to cool boiled eggs in cold water, otherwise it will be difficult to peel them.
• You can not only grate the yolks, but also knead them with a fork.
• To keep the stuffed egg halves stable on the plate, cut off some of the egg white from the back.
• It is better to spread the appetizer on a dish covered with green lettuce leaves.

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All sorts of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give dishes a special piquancy and pungency.
When choosing an assortment and number of snacks for a festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of the appetizers often determines the assessment of the entire celebration.
For serving snacks, they use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays and herring dishes, plates (snack bars, small canteens), caviar dishes, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12 ° C.

Herring eggs

Ingredients:
6-8 eggs, 2 herring, 2 onions, 2 tbsp. tablespoons of mayonnaise.

Preparation

Cut the hard-boiled eggs into halves, cut off some protein from the bottom so that the eggs lie flat on the plate. On each half, put a piece of herring fillet, on top - a little mayonnaise and a ring of onions so that a piece of herring is inside it.
Instead of onions, you can take green onions - finely chop and put around the edges of the eggs in the form of wreaths.

Egg with sauce

Ingredients:
3 boiled eggs, 2-3 boiled mushrooms, 0.5 cups of sour cream, 1 tbsp. a spoonful of butter, salt, dill.

Preparation

Cut the peeled boiled eggs in half lengthwise, mix the yolks with butter, finely chop the whites.
Chop the boiled mushrooms, mix with sour cream, salt and pour over the eggs (yolks and whites).
When serving, sprinkle with chopped dill.

Eggs with ham and cream cheese

Ingredients:
6 eggs, 150 g ham, 1 cream cheese, 3 canned sweet pepper pods, 3 tbsp. spoons of sour cream, 100 g of mayonnaise, green onions, green salad, pepper, salt.

Preparation

Pass half of hard-boiled eggs together with ham and cheese through a meat grinder, add sour cream, some mayonnaise, salt, ground pepper and mix.
Put the halves of pickled pepper on a plate, on them leaves of green lettuce, on top of the egg-ham mass, cover it with halves of eggs (yolk down), pour over the remaining mayonnaise and sprinkle with finely chopped green onions.

Eggs stuffed with canned fish

Ingredients:
4 eggs, 1/2 can canned fish(in oil or natural), 1 onion, 1 tbsp. a spoonful of vegetable oil, 4 tbsp. tablespoons of mayonnaise, herbs, salt.

Preparation

Cut the hard-boiled eggs in half. Finely chop the yolks, finely chop the onion and sauté in vegetable oil, chop the canned fish, mix everything, salt to taste.
Fill the egg halves with fish mass, put on a dish, pour with mayonnaise and decorate with herbs.

Stuffed eggs "Atlantic"

Ingredients:
5 eggs, 1 can of canned fish (natural or in oil), 1 apple, 1/2 onion, 50 g white bread, pepper, salt, herbs.

Preparation

Cut the boiled eggs into halves lengthwise and remove the yolks.
Soak bread in the filling of canned food. Peel and core the apple.
Pass the apple, bread, yolks, fish and onion through a meat grinder, add salt, pepper and mix.
Fill the halves of the proteins with the resulting mass.
Decorate with herbs.

Eggs stuffed with nuts

Ingredients:
8 eggs, 4-6 tbsp. tablespoons of walnut kernels, 4-6 tbsp. tablespoons of sour cream, 2 teaspoons of mustard, red ground pepper, parsley, salt.

Preparation

Cut off some of the protein from the hard-boiled eggs from the blunt end, remove the yolk, mix it with crushed fried walnuts, grind and salt.
Stuff the eggs with this mass.
Put the sprigs of herbs on a plate, put the eggs on them (minced meat down), put the "caps" (cut proteins) on top, grease them with a mixture of mustard and sour cream and sprinkle with red pepper.

Eggs stuffed with chicken liver

Ingredients:
5 eggs, 150 g chicken liver, 1 teaspoon of butter, 1/3 of an onion, 100 g of mayonnaise, 0.5 teaspoon of cocoa powder, salt.

Preparation

Cool hard-boiled eggs. Cut off some of the protein from the sharp end and remove the yolks.
Prepare the minced meat: mix the boiled liver with the onion sauteed in butter, pass through a meat grinder with a fine grid twice, add the crushed egg yolks, salt and mix well.
Fill eggs with minced meat, put on a dish (minced meat down) and pour with mayonnaise.
Put the cut protein on top, grease with mayonnaise and sprinkle with cocoa powder.

Eggs stuffed with liver

Ingredients:
4-6 eggs, 150 g of fried or boiled liver, 100 g of butter, 1 onion, 1 teaspoon of parsley and dill, salt, pepper.

Preparation

Cut the hard-boiled eggs in half and remove the yolks.
Pass the liver through a meat grinder, grate onions.
Combine all components of the minced meat, grind, pepper, salt and mix.
Fill the halves of the eggs with the prepared mass, put on a dish and decorate with herbs.

Eggs, stuffed with carrots and cheese

Ingredients:
6 eggs, 1 boiled carrots, 100 g of cheese, 3 tbsp. tablespoons of chopped parsley, 50 g butter, salt.

Preparation

Cut the hard-boiled eggs into halves, remove the yolks and grind them with finely grated carrots, cheese, butter and salt.
Mix the mass and fill the halves of the proteins with it.
Sprinkle with parsley when serving.

Eggs stuffed with cheese

Ingredients:
8 eggs, 100 g cheese, 50 g butter, 3 tbsp. tablespoons of thick sour cream, pepper, lemon juice.

Preparation

For hard-boiled eggs, cut off some of the protein from both ends.
Cut each egg across and remove the yolks.
Prepare the filling: grind butter and grated cheese, add sour cream, lemon juice, pepper and yolks.
Fill the egg halves with this minced meat.
Place eggs on lettuce leaves, garnish with capers and capsicum or other vegetables.

Eggs stuffed with onions

Ingredients:
8 eggs, 2 onions, 80 g butter, 1/2 cup sour cream, 2/3 teaspoons of mustard, salad, salt.

Preparation

Cut the hard-boiled eggs in half lengthwise and remove the yolks. Chop 1 onion, sauté in butter (1 tablespoon), mix with egg yolks, half sour cream, the rest of the butter, mustard, salt and fill with this mixture of proteins.
Put onion sliced ​​into rings on top.
Place the eggs on a leaf of lettuce and pour over the sour cream.

Herring stuffed eggs

Preparation

Cut the hard-boiled eggs into halves lengthwise and remove the yolks.
Pass the herring fillet through a meat grinder along with the yolks, add 1-2 tbsp. tablespoons of mayonnaise, pepper and beat.
You can add finely chopped green onions and chopped parsley to the minced meat.
Fill the halves of the protein with minced meat so that the shape of the eggs resembles whole ones.
Place them on a dish and pour over with mayonnaise.

Eggs stuffed with mushrooms

Ingredients:
8 eggs, 20 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of ghee, 4 teaspoons of mayonnaise and sour cream, 3 teaspoons of ketchup, herbs, salt.

Preparation

For hard-boiled eggs, cut off some of the white from the blunt end and remove the yolks. Pre-soaked dried mushrooms boil, chop finely, fry, mix with browned onions and yolks, salt.
Fill the squirrels with the minced meat, put them in a salad bowl, covering them with cut off "caps" of squirrels on top, pour the sauce, decorate with herbs.
To prepare the sauce, mix mayonnaise with sour cream and ketchup.

Eggs stuffed with cod liver

Ingredients:
4 eggs, 50 g cod liver (canned), 1 small onion, 1/2 lemon, parsley, salt.

Preparation

Cut the hard-boiled eggs into halves.
Grind the yolks with cod liver, 1 tbsp. a spoonful of canned oil, chopped onion, parsley and salt.
Fill the egg halves with minced meat and garnish with lemon slices.

Eggs stuffed with cucumbers and herring

Ingredients:
8 eggs, 2 pickles, 150 g herring fillets, 1 small apple, 4 tbsp. tablespoons of mayonnaise, 1/2 teaspoon of mustard, 40 g of butter.

Preparation

Cut the hard-boiled eggs in half lengthwise, remove the yolks and chop them finely. Finely chop the herring fillet. Peel the apple and remove the seeds. Finely chop the apple and pickles.
Mix the herring, apple, cucumbers and yolks and season with mayonnaise flavored with mustard. Fill the halves of the proteins with this minced meat.
Apply a net of mayonnaise to the minced meat, decorate with butter roses.

Eggs stuffed with ham and cottage cheese

Ingredients:
6 eggs, 100 g ham, 100 g cottage cheese, 1/2 cup sour cream, 1/3 cup mayonnaise, 1 teaspoon mustard, green lettuce, pepper, salt.

Preparation

Hard-boiled eggs, cut into halves lengthwise and remove the yolks. Pass the ham, cottage cheese and yolks through a meat grinder, add 1-2 tbsp. tablespoons of sour cream, mustard, salt, pepper and mix.
Fill the squirrels with minced meat.
Lay out the dish with lettuce leaves, put the stuffed eggs and pour over mayonnaise mixed with the remaining sour cream.

Cottage cheese snack with nuts

Ingredients:
400 g of cottage cheese, 1/2 cup of peeled walnuts, 50 g of butter, 1-2 cloves of garlic, pepper, salt.

Preparation

Rub the cottage cheese through a sieve, mix with softened butter, chopped walnuts, crushed garlic, salt and pepper to taste.
Optionally, add a little vinegar, sugar and spices to taste for extra pungency.
If the curd is thick, you can add grated fresh cucumbers.
The mixture can also be used for sandwiches.
The main thing is not to spare the garlic.

Puff pastry

Ingredients:
450 g fat cottage cheese, 50 g ham, 150 g butter, 40 g cod liver (canned), 3 tbsp. spoons of sour cream, 3 tbsp. spoons of milk, 2 onions, 2 heads of garlic, salt, spices, herbs.

Preparation

Rub the soft cottage cheese and divide into 3 parts. Combine one part with loosened butter and ham passed through a meat grinder, dilute with milk, salt and beat.
Combine the second part of the curd with butter, cod liver, finely chopped onions, add spices, mix well and beat.
Combine the third part of cottage cheese with whipped butter, add finely chopped onions and garlic, salt and pepper, dilute with sour cream and beat.
From a pastry bag or paper cornet, release curd masses in layers and decorate with herbs.

Curd balls

Ingredients:
200 g of cottage cheese, 50 g of butter, 2-3 tbsp. tablespoons of grated cheese and crushed stale bread crumbs rye bread, salt, red ground feather

Preparation

Rub the cottage cheese through a sieve or mince it, stir with softened butter, grated cheese, salt and pepper to taste.
Roll balls of size from the resulting mass Walnut and roll them in rye bread crumbs.

Cottage cheese with eggs and green onions

Ingredients:
350 g of cottage cheese, 2 eggs, 30 g of green onions, 3 tbsp. tablespoons of sour cream, lettuce, 1 tomato, salt.

Preparation

Grind cottage cheese, mix with sour cream, finely chopped boiled eggs, add chopped green onions, salt to taste.
Form the mass into small cutlets, place on a dish lined with lettuce leaves, and garnish with tomato slices.

Cottage cheese with sprats

Ingredients:
250 g of cottage cheese, 1 jar of sprats or sardines in oil, 250 g of sour cream, 1 onion, 1 pickled (pickled) cucumber, pepper, salt.

Preparation

Grind cottage cheese with sour cream, add chopped fish, finely chopped onion and cucumber, salt, pepper, mix.
Transfer to a sieve, put a light press on top for 2-3 hours.

Cheese roll with herbs

Ingredients:
cheese, butter, dill (all to taste).

Preparation

Pass the cheese through a meat grinder. Add softened butter, mix well, put on parchment with a layer of 1.5 cm and put a layer of chopped herbs on it.
Roll up the roll and refrigerate.
Cut the finished roll into circles, place on a dish and decorate.

Cheese and vegetable salad

Ingredients:

Ingredients:
100 g of cheese, 2 eggs, garlic, 5 radishes, 100 g of green onions, 50 g of canned green peas, 2-3 tbsp. tablespoons of mayonnaise, pepper, salt.

Preparation

Cut the cheese and radish into strips, chop the green onion, finely chop the boiled eggs and garlic.
Connect all products, add green pea, pepper, salt, season with mayonnaise and mix.

"Original" salad

Ingredients:
100 g of cheese, 2 carrots, 50 g of rice, 2-3 cloves of garlic, 5 tbsp. tablespoons of mayonnaise, parsley, walnuts.

Preparation

Grate raw carrots and cheese, boil and cool the rice, chop the garlic. Combine all products, season with mayonnaise and mix.
When serving, garnish with herbs and chopped nuts.

Cheese salad with mushrooms and apples

Ingredients:
200 g cheese, 100 g canned mushrooms, 2 apples, 1 orange, greens.
For the sauce: 1 glass of sour cream, 2 tbsp. tablespoons of lemon juice, 2 teaspoons of honey, 1 teaspoon of mustard.

Preparation

Cut all components small cubes or straws, combine, season with sauce, mix all the ingredients, and stir.
Lay the salad in a slide and decorate with herbs.

Cheese, apple and almond salad

Ingredients:
150 g cheese, 2 sweet apples, 50 g almonds, 2 tbsp. tablespoons of mayonnaise, lemon juice to taste, salt.

Preparation

Cut the cheese and peeled apples into thin cubes, add chopped almonds, mayonnaise, lemon juice and salt to taste.
Stir and serve.

Salad "Cheese"

Ingredients:
2 processed cheese, 250 g of canned green peas, 3 eggs, 150 g of mayonnaise, salt, parsley and dill.

Preparation

Grate the processed cheese, mix with green peas and chopped boiled eggs, season with mayonnaise, salt.
Put in a slide in a salad bowl, sprinkle with yolk and chopped herbs, rubbed through a sieve.

Cheese salad with vegetables

Ingredients:
150 g cheese, 1 bell pepper pod, 1 carrot, 1 apple.
For the sauce: 3 tbsp. tablespoons of mayonnaise, 2-3 tbsp. spoons of kefir, 1-2 tsp of mustard, parsley, salt.

Preparation

Grate cheese and carrots, mix with chopped pepper strips and apple slices.
To prepare the sauce for mayonnaise with continuous stirring, add mustard and kefir.
Pour the sauce over the salad and sprinkle with chopped herbs.

Cream cheese salad

Ingredients:
1 processed cheese, 1 apple, 1 tomato, 1 small onion, 3-4 tbsp. tablespoons of mayonnaise.

Preparation

Grate the processed cheese on a coarse grater.
Chop the onions into strips and pour over to remove the bitterness, first with boiling water, then with cold water.
Peel and core the apple, chop into slices.
Cut the tomato into slices.
Stir the salad and season with mayonnaise.

"New" salad

Ingredients:
3 processed cheese, 3-4 garlic cloves, 3 eggs, 3-4 tbsp. tablespoons of mayonnaise.

Preparation

Chilled processed cheese grate, finely chop the garlic and boiled eggs.
Mix everything, season with mayonnaise.

Cheese salad with green peas

Ingredients:
200 g cheese, 100 g canned green peas, 2 eggs, 1 onion, 3/4 cup mayonnaise, herbs.

Preparation

Grate cheese and boiled eggs, finely chop the onion, mix with green peas and season with mayonnaise.
When serving salad, sprinkle with herbs.

Cheese salad with meat

Ingredients:
200 g cheese, 150 g lean boiled meat, 1/2 cup canned green peas, 50 g pickled plums, 1/2 cup mayonnaise.

Preparation

Cut the cheese, boiled meat, pickled plums (pitted) into cubes, add canned green peas, mayonnaise and mix.
Put in a salad bowl, garnish with green peas.

Cheese salad with tomatoes and cucumber

Ingredients:
200 g cheese, 2 tomatoes, 1 pickled cucumber, 2 boiled eggs, 4 tbsp. tablespoons of sour cream sauce.

Preparation

Grate the cheese, cut the peeled cucumber, tomatoes and eggs into cubes, mix, put in a salad bowl and pour over the sour cream sauce.
Decorate with egg and cucumber wedges.

Puff salad

Ingredients:
6 eggs, 1 large onion, 2-3 apples, 150 g of hard cheese, 1/2 cup of shelled walnuts, 1 cup of mayonnaise, vinegar.

Preparation

Hard-boiled eggs (8-10 minutes in boiling water), cut into slices.
Cut the onion into rings and pour a weak vinegar solution for 10-15 minutes, then drain.
Peel and grate apples, fine cheese.
Chop the nuts.
Layer on a dish: eggs, onions, cheese, apples, nuts.
Without stirring, pour the salad with mayonnaise and put in a cold place for 2-3 hours.

Use for making sandwiches.

Home Culinary Tips

• Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
• Tomatoes and peppers of different color varieties are very tasty and beautiful in salads: red, yellow and green.
• Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added.
• Many of the salads can be used as a side dish for fish and meat dishes, to poultry dishes.
• To keep the cheese from drying out, put a piece of sugar on a plate next to the cheese and cover it tightly with another plate. The cheese will be completely fresh for a week.
• Peeling onions, rubbing mustard, cooking horseradish is an activity that brings you to tears. But turn on your desk fan, adjusting the air flow so that it drives away all these unpleasant odors from you.
• Salads are a source of vitamins, they improve appetite: spicy salads are good for lunch, not very spicy - for breakfast and dinner.
• When using unpeeled cucumbers, you must first taste a piece of the skin and make sure that it does not taste bitter. If it is bitter, the cucumber should be peeled.
• Mayonnaise or sour cream should be completely used in the dressing, and not poured over the products with them.
• If the curd turns out to be sour, mix it with an equal amount of milk and leave for an hour. Then fold the curd onto cheesecloth and let the milk drain.
• Butter does not melt in hot weather if the oil can is wrapped in a napkin dipped in salted water.
• To rinse the greens better (lettuce, spinach, green onions, parsley leaves, dill, etc.), you must first put it in cold water and leave for 5-10 minutes to soak the sand and earth adhering to it. Then rinse in a large number water so that sand and earth settle freely to the bottom. The water should be changed 2-3 times, each time shifting the greens to a sieve or colander.
• Carrots cooked with added sugar acquire the taste and color of freshly picked.
• A few drops of lemon juice or vinegar added to the salad immediately after cooking will retain more vitamin C.
• Boil vegetables in salted water (10 g of salt per 1 liter of water). The exceptions are beets and pea pods. When boiled in salted water, they acquire an unpleasant taste.
• When peeling beets, do not cut off the root to the end, otherwise, during cooking, it brightens.
• Cucumbers retain their freshness longer if stored with the spine lowered in a vase of water.
• A few drops of lemon juice add ice cream and canned vegetables and fruits freshness and juiciness, retain their taste and nutritional value dishes from them.
• Freshly frozen fruits or vegetables, if they are supposed to be used raw, should be thawed only immediately before use, and not in water, but in the air, spreading on a dish in a thin layer. When defrosting, sweet berries and fruits can be sprinkled with sugar.
• For cooking, fresh frozen vegetables do not need to be thawed - they are immediately placed in boiling liquid or in a pan with preheated oil.