Snowmen…


I had fun the other day in the kitchen.   Well, I have fun most days when it comes to cooking something new.  Sometimes it works and sometimes it doesn’t.  And if it doesn’t taste too bad I’ll probably eat it.   Just kidding.

I was going to join the ladies for our Friday night get together, and since we were doing a present exchange and it was so close to Christmas, I decided to make a universal favourite.

Deviled Eggs.  I mean, what’s not to like about them?   And here’s where the fun part came in, I made a decoration out of some of the eggs.

I made Snowmen.    Yup, little Snowmen, from the hard-cooked eggs.   And they were so cute, and easy to make.   Oh and the deviled eggs tasted pretty good as well.

I just made the basic deviled egg recipe, mashed the yolks, added mayo, mustard, a little Israeli Paprika, and a couple of chopped gherkins to the mixture, piped them out into the egg whites using a cupcake decorating tip, then sprinkled a little more paprika on top.

 

 

Then I had fun.

I’d hard-cooked 3 jumbo eggs and 3 medium eggs, peeled them and set them aside.

I then got a carrot, peeled it and made cut coins out of it.  I used part of the carrot to cut little teeny ‘noses’ for the snowmen.

 

I also took a black olive out of my marinated olives, and used it.  Luckily I had a jar in the fridge, but if you’re going somewhere either Christmas Eve or Christmas Day and are bringing deviled eggs and olives you can have fun like this as well.

Take the large egg and cut a slice off of the bottom and then another slice off of the top.    Place it aside.  Then you take the medium egg, and cut a slice off of the large end.  Put that aside.

 

 

 

Get a skewer, and cut it to fit the length of the stacked eggs.  You will then use the pointed end of the skewer and push it through the stacked carrot coins, and then place it through the body of the eggs.   Decorate the eggs with the carrot noses and olives.  I used the blunt end of the skewer that I’d cut off to poke holes in the smaller egg for the ‘buttons and eyes’ which I’d cut out of the single olive.  I did eat the rest of the olive, and the egg slices I cut off, made a nice sandwich.  But you could also mash them up and put them in with the yolks for the deviled eggs.

After you assemble them, just put them in the dish you’re serving the eggs in and VOILA, a really cute, seasonal decoration.  And it’s edible as well.

 

And to transport them, I just laid them on their sides, and took them with me.  You can put a can of drained black olives around their bases as well if you like, but I did not want to take anything away from them.

These were a hit, by the way, just too darn cute for words.

Now, go have some fun with your food.

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