These hard-boiled egg snowmen are the perfect item to add a little cheer to your holiday appetizer table or kids' wintertime lunch boxes. Read on for a step-by-step tutorial to make your own.
How to Make Hard-Boiled Egg Snowmen
Makes any number of snowmen.
What you will need:
- • Organic Valley Eggs
- • Pot large enough to boil the egg
- • Wooden grilling skewers, cut about 4 inches long from the sharp end
- • 1 toothpick
- • Peppercorns
- • Large diameter carrot(s)
- • Small diameter carrot(s)
- • Curly parsley
Boil the eggs for 10 to 15 minutes, depending on your hard-boiled consistency preference.
While eggs are boiling, make the snowmen's hats. Cut the large carrot into thin coins (for the hat brim) and the small carrot into wider coins (for the hat part).
Use a skewer or a paring knife to poke a hole through the middle of the "hat brims." Also make a hole in the bottom of the "hat" part, but don't go all the way through.
When eggs are done, briefly dunk in ice water, and peel immediately so that the shells don't rip the meat of the egg. (They will start to stick to the egg if the eggs cool too much. Tun them under cold water to help peel.)
Trim the edges of the eggs that touch so that they sit together better. Attach the 2 eggs with a grilling skewer leaving about 1/2 inch sticking out the top.
Also trim the bottom of the snowmen so that it will stand up.
Using a skewer, poke small holes in the snowmen where you want the eyes, nose, mouth and buttons. Push peppercorns into the holes for the eyes, mouth and buttons. (Note: Simply pushing the peppercorns in will rip the eggs. Trust us...we learned the hard way.)
Put the snowman's hat on the skewer sticking out the top.
Carve small pieces of carrot into noses and press into the nose hole.
Using a toothpick, make small holes in the sides for the parsley arms.
And there you have it!
Arrange on a cute platter for a holiday gathering alongside a dish of "snow" (salt) or dipping sauces like mustard or sriracha mayo.
For more holiday treats, visit Organic Valley's recipe section.