This holiday egg platter has three kinds of stuffed eggs to please everyone at the table!
Ингредиенты
- 1 dozen large eggs
- 3 tbsp (45 ml) 35% cream
- 1 ½ tsp (7.5 ml) prepared horseradish
- 2 oz (55 g) smoked salmon, thinly sliced and rolled into small rosettes
- 2 tbsp mullet roe (such as Mujjol Spanish caviar)
- 2 tbsp dill, coarsely chopped
- 3 tbsp (45 ml) mayonnaise
- 1 ½ tsp (7.5 ml) prepared wasabi
- ¼ tsp (1 ml) toasted sesame oil
- 1 Lebanese cucumber, halved lengthwise, thinly sliced
- 2 tbsp pink or yellow marinated ginger
- 2 tbsp white or black sesame seeds
- 2 celery stalks, cut into small dice
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) white wine vinegar
- 2 tsp sour pickles, cut into small dice
- ½ tsp tarragon, finely chopped
- 2 tbsp (30 ml) plain yogurt
- 1 tbsp (15 ml) mayonnaise
- 1 tsp (5 ml) whole-grain mustard
- ½ tsp sugar
Инструкция
- Place a steamer basket in the bottom of a large pot. Add enough water to just reach the bottom of the steamer. Cover and bring to a boil.
- Place the eggs in the steamer, cover and cook for 8 minutes for a very soft yolk.
- Using a slotted spoon, remove the eggs from the pot and plunge into a bowl of ice water to stop the cooking. Let cool in the water for 15 minutes. Drain. Peel the eggs.
- When ready to serve, cut in half.
