Easter Egg Salad - Recipe With Photo Step By Step. How To Make An Egg-shaped Easter Salad?

Egg-shaped puff salad for Easter with boiled chicken.

Ingredients

Chicken breast (boiled) - 1 pc.

Potatoes (cooked in their jacket) - 5 pcs.

Bulb onions - 1 pc.

Carrots - 1 pc.

Chicken egg (hard-boiled) - 4 pcs.

Mayonnaise - to taste

Salt to taste

Black pepper (ground) - to taste

Bulgarian pepper - for decoration

Parsley - for decoration

Vegetable oil - 2 tbsp.

• 125 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Easter is the most important Christian holiday. On this day, the tables are filled with traditional colorful Easter dishes: Easter cottage cheese, Easter cakes, colored eggs, various meat dishes and, of course, salads.

Usually housewives for a festive table think over the menu in advance and choose dishes.

"Easter Egg" salad is a dish that, perhaps, will decorate the Easter table, and you can decorate it to your liking brightly and colorfully, like an Easter egg.

Let's prepare the ingredients. Chicken breast (with bone and skin) can be baked in the oven, but I boiled it until tender in a little water, seasoned with salt, spices and dry vegetable seasoning. I let the finished breast cool completely in the resulting broth, only then I separate the fillet from the bone and remove the skin.

For convenience, I immediately put the mayonnaise into a disposable pastry bag and cut off a small tip.

The salad preparation process is simple, despite the large number of steps. Let's get started. We clean the eggs, divide them into white and yolk and rub them on a fine grater into different bowls.

Cut the chicken fillet into small cubes.

Peel and rub the potatoes "in their uniforms" on a fine grater.

Rub the carrots on a fine grater, finely chop the onions. Heat vegetable oil in a frying pan over medium heat and sauté the onions and carrots until soft and golden brown, stirring constantly. A minute before removing the pan from heat, season the onions and carrots with salt and black pepper. Let the vegetables cool completely.

All components of the salad are ready, you can assemble the dish. For convenience, I immediately took a plate of a suitable shape. With the first layer, lay out the grated potatoes, forming the shape of an egg, season and apply a mayonnaise mesh. You can gently spread it with a spoon, or you can leave it as it is, the next layer will distribute the mayonnaise for us.

Next, lay out a layer of meat, tamping it a little with your hand. Since my meat was cooked in a seasoned broth, I did not add salt to this layer, only applied a mayonnaise mesh. Put the grated yolk on the meat, season it with salt, pepper, apply a layer of mayonnaise.

Next, lay out a layer of browned onions and carrots. I seasoned them in a pan, so only mayonnaise is enough here too. I made this layer of mayonnaise larger, because we do not season the top layer (protein) with anything.

And the topmost layer is the grated protein layer. The protein also needs to be pressed slightly with your hand to the surface of the salad.

The Easter Egg salad is ready, all that remains is to decorate it. To do this, you can cut out figures from bell pepper and add parsley leaves to the pattern.

Let the finished salad stand in the refrigerator. During this time, the layers will be saturated with flavors, thicken a little, and serving the salad, dividing it into portions, will be more convenient.

Enjoy your meal!