Rabbit egg salad

I hard-boil half a dozen eggs and cool them under a stream of cold tap water or put them in a saucepan with ice water, pre-cooled in the refrigerator. I grind the peeled eggs in a wooden mortar into a homogeneous mass, which I pour into a clay salad bowl. I also add finely chopped green onion and dill with parsley and rub it again, but this time with a fork.

I give the resulting mass to settle in the refrigerator for about half an hour. By no means in the freezer, only in a large compartment for food. Then I pour the egg mass into the blender, pour sour cream, season with ground black pepper and salt. In a blender, I bring the creamy sour cream paste to a homogeneous state and let it stand in the refrigerator for another half hour. 

Now it remains only to place the salad in a metal or silicone mold, sprinkled with crushed peanuts to give it the appearance of a symbol of the coming year, and then decorate it with green onions and other herbs that will be at hand. The food is ready and you can feast with pleasure. The New Year's rabbit salad will help to adequately receive guests hurrying through the frost. And it is extremely simple to prepare. 

I got this recipe from the pages of one of the old home economics magazines. I can't remember either the name or the main topic, but the egg-sour cream paste has been stored in my memory for a long time and often occupies a place in the center of the dining table.