Uskršnja jaja / Deviled Eggs for Easter

Još jedna lepa ideja kako iskoristiti uskršnja jaja, ili kako napraviti lepu dekoraciju za vaše slavlje. Deca a i odrasli ih obožavaju.

Sastojci:

8 do 10 kuvanih jaja
3  do 4 kašike majoneza
1 kašičica dižon senfa ( ili bilo kog  senfa )
3 struka mladog zelenog luka
1 kašika sitno seckanog celerovog štapića
1 kašika sitno seckanog peršuna
2 sušena paradajza u ulju
so i biber,po ukusu
1 veća šargarepa
2 – 3 maslinke punjene sa paprikom

Priprema:

Jaja staviti u hladnu vodu pa ih polako okretati kašikom dok ne provri, i kuvati ih samo dva minuta, a onda isključiti, skloniti sa ringle i pokriti šerpicu sa poklopcem i ostaviti da stoje u toj toploj vodi 25 minuta, ovim okretanjem jaja postiže se da zumanca budu na sredini jajeta a stajanjem u vreloj vodi ćete dobiti perfektno kuvana jaja.

Isipati vruću vodu pa ih naliti hladnom vodom i polako ih ljuštiti, pazeći da ih ne oštetite.

Iseći gornju kapicu na način na koji vi volite, najbolje je sa nožićem  za dekoraciju lubenice i dinje,, koji je na V i veoma pažljivo izvaditi žumanac,jer prilikom vađenja žumanca belanca vrlo lako puknu.

Svo povrće iseckati veoma sitno. Sušeni paradajz ocediti od ulja i dobro ga osušiti i njega tako]e iseckati veoma sitno.

U zdelu staviti žumanca, majonez i senf i zve to sjediniti u homogenu smesu, dodati sitno iseckane povrće,pobiberiti i posoliti i sjediniti. Sa tom smesom bogato puniti donji deo belanca.Poklopiti sa kapicom,koju ste ranije isekli.

Maslinke iseći na kružiće i od njih napraviti piletu oči.

Šargarepu iseći na kružiće pa od njih napraviti nogice. Jaje malo zaseći dole da bi mogla da stoje uspravno.

Neređati na tacnu i poslužiti za Uskršnji ručak ili staviti na sto ispred vaših gostiju za bilo koje slavlje.

Prijatno!!!!

English Version

Deviled Eggs for Easter

These are adorable and pretty easy to make, just a time consuming, but everybody will love them.Great for Easter dinner or any party.

Ingredients:

6 to 8 eggs

3 to 4 spoons of mayonnaise

1 teaspoon Dijon mustard

3 green onions

1 spoon fine minced  celery

1 spoon fine minced parsley

2 sun dried tomatoes in oil

salt and freshly grind pepper

1 large carrot

2 – 3 pimento stuffed olives

Directions:

Wash your eggs.Place them in saucepan of cold water.Bring to a boil over med-high heat, stirring gently  and constantly for about 2 minutes,this keeps the yolks in the center.

Remove from the stove, put tight lid over the pot and leave for 25 minutes. Gently put eggs in the bowl of ice water. Let them sit in 10 to 15 minutes.

Carefully peel eggs. This is easy if eggs are older.With paring knife or, knife with V, which we use to decorate melon,cut eggs in a zig-zag pattern.Carefully scoop out yolks. Take your time with this step, because is easy for cooked egg white to break, maybe you should use parring knife to break yolk.

Put egg yolks in a bowl,add mayo and mustard, mash well.Stir rest of ingredients,except  olives and  carrot and add salt and pepper.

Overfill your bottom white egg with stuffing,place top and gently press.

Cut olives and make eyes,gently press them in stuffing.

Cut small discs from carrots and make chicks feet. From peaces of carrots make chick beak.Slice small slice from the bottom ( if needed ) in order to stand straight.

****** You may want to boil few extra eggs, it is so easy to break egg whites while you are taking yolks out*****

Put on a serving dish and serve your guests.

Enjoy!!!!