Elevate your holiday table with Scandinavian stuffed eggs
Stuffed eggs are a classic appetizer that I make for holiday gatherings with friends and family. I've tested many recipes, but recently, the filling inspired by Danish cuisine has become my favourite. I'm often asked how to make such a filling.
Stuffed eggs are a timeless snack that has remained popular during the holiday season. They can be prepared simply, even with just mayonnaise and chives for the filling. Yet, this straightforward dish offers virtually endless possibilities.
How to stuff eggs?
The filling can include ingredients like mushrooms or fish such as tuna or salmon. Interesting options include eggs with avocado or sun-dried tomatoes. A few years ago, I was captivated by a recipe for eggs stuffed with a sauce that is extremely popular in Scandinavia. It even replaces ketchup and is served with fries, cold cuts, cheddar cheese, and vegetables. It's also perfect for eggs because it contains our beloved mayonnaise.
What are the ingredients of remoulade sauce?
Remoulade is a thick, aromatic sauce made from mayonnaise and plain yogurt. It is also seasoned with mustard. Classic additions include pickles, capers, and onions. A vital component is the greens, with chives or parsley being the best fit. However, the classic recipe serves as inspiration; the ingredients can be freely composed and adjusted to your taste. Personally, I find that grated radish also complements it well.
Stuffed Eggs with Remoulade Sauce
Ingredients:
- 3 tablespoons mayonnaise,
- 2 tablespoons thick yogurt,
- half a teaspoon of mustard,
- half an onion (optional),
- 2 pickles (optional),
- a few sprigs of chives,
- salt and pepper to taste,
- lemon juice to taste.
Additionally:
- 5 hard-boiled eggs.
Preparation method:
- Chop the onion and pickles very finely.
- Mix the yogurt with mayonnaise, add the chopped greens, pickles, and onion. Mix thoroughly again.
- Season the sauce with salt, pepper, mustard, and lemon juice.
- Peel the hard-boiled eggs and cut them into halves.
- Transfer the ready filling into a piping bag or a plastic bag with a cut-off corner and decorate the eggs. If you don't have a piping bag, you can use a teaspoon to form gentle mounds.
- Garnish the eggs with finely chopped chives.
