Easter Egg Shaped Salad
Any salad can be presented in a similar way. Using baked potatoes gives the dish a special taste, although they can also be simply boiled. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- ham hocks 250 g
- potato 300 g
- eggs 5
- leek
- carrot 150 g
- mayonnaise
- salt
- pepper
- vegetable oil
- colored bell pepper
- greens
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Instructions
Step 1 of 15
Wash the potatoes, place them in a baking pan and put them in the oven. Cook at 180 degrees until done (about 40–50 minutes).
Step 2 of 15
Let the potatoes cool, peel them and grate on a fine grater.
Step 3 of 15
Separate the egg whites from the yolks. Grate the whites on a fine grater.
Step 4 of 15
Also grate the yolks on a fine grater.
Step 5 of 15
Cut the meat into small cubes.
Step 6 of 15
Finely chop the leek.
Step 7 of 15
Grate the carrot on a medium grater.
Step 8 of 15
Lightly sauté the onion in vegetable oil.
Step 9 of 15
Add the carrot to the onion and sauté together.
Step 10 of 15
Place the potatoes on a plate, shaping them like an egg. Salt, pepper and spread with mayonnaise.
Step 11 of 15
Place the meat on top of the potato layer and spread with mayonnaise.
Step 12 of 15
Place a layer of yolks on the meat. Salt slightly and spread with mayonnaise.
Step 13 of 15
Spread the sautéed onion and carrot over the yolks, lightly spreading with mayonnaise.
Step 14 of 15
Place a layer of whites on top.
Step 15 of 15
Cut decorative shapes from the pepper and decorate the finished salad with them.
