Easter cake salad

Boil the eggs.

Place a mold for laying out the salad in the center of the plate. You can use a tin can from canned fruits (850 ml), carefully cutting out the top and bottom. You can also make a mold from a plastic bottle (2 l) by cutting off 1/3 from both ends and using the middle part.

Grease the mold with vegetable oil. Layer the salad in the mold, pressing each layer down and spreading mayonnaise.

First layer. Grate the potatoes on a coarse grater.

Chop the chicken meat and onion finely.

Grate the carrot on a coarse grater.

Chop the mushrooms and finely chop the green onion.

Also grind the yolks.

Carefully remove the mold and coat the salad with mayonnaise.

Roast the peanuts, cool them down, and grind.

Sprinkle the salad bowl with nuts.

Grate the egg whites finely, mix with mayonnaise, and spread on top of the salad.

Cut out the letters X and V from the sweet pepper and decorate the salad on top.

Sprinkle the salad with diced sweet pepper. The salad is ready.