Jellied Easter Eggs

Jellied Easter Eggs


Who said that the eggs should be boiled only? Diversify Easter table this exciting snack!

Servings: 10 pieces.

Preparation time: 20 minutes + cooling time.


● 10 shells from eggs,
● 2 cups salt meat broth,
● Gelatin 20g.,
● 1 fresh pepper,
● 1 small jar of corn,
● 300 grams of ham,
● Greenery.

You can use any filler: fish, chicken, meat.


1. Prepare the shell (it is possible to prepare in advance, to the extent of absorption of eggs). To do this, carefully wash the eggs make a hole with the blunt side of the egg, pour the contents (it will not be needed for this dish), rinse the inside. Dry the workpiece.

2. Soak the gelatin for 10 minutes. Heat it until complete dissolution (not boiled) is mixed with broth. Strain. Cut cubes peppers and ham. Drain the water from the corn.

3. Lay all layers. Pour the broth. Put into the refrigerator for 2 hours.

4. On the frozen eggs to clean the shell both with boiled. Decorate and serve as a cold snack.

Bon Appetit!


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