Santa Claus aperitifs
Ingredients (for 4 people)
- 4 hard-cooked Columbus eggs (Columbus PicNic or see cooked eggs recipe)
- 2 tablespoons of mayonnaise
- 4 Italian tomatoes
- 50g grated Emmental cheese
- 2 or 3 black olives
- A few dried cranberries
- Salt and pepper
Preparation
- Shell the eggs.
- Cut them in half lengthwise.
- Remove the yolks and put them in a bowl. Arrange the whites in a nice serving dish.
- Mash the egg yolks with a fork. While mixing, add the mayonnaise, salt and pepper.
- Using a spoon, stuff the egg whites with the yolk mixture. Round and smooth to form Santa’s cheeks.
- Cut the tomatoes in half vertically. Keep only the upper parts, which are more conical. Cut them in half again and hollow them out to form Santa’s hat. Arrange above the cheeks.
- Using a straw, form eyes with the black olives. Then arrange them.
- Sprinkle the grated Emmental on the yolk mixture to form the beard.
- You can still add a cranberry to form a nose and a little mayonnaise on the cap to make a pompom.
- Above all, have fun and have a merry Christmas!
