Taste of tradition: Eggs stuffed with scandinavian flair
Stuffed eggs are a classic appetiser that I prepare for holiday gatherings with friends and family. I have experimented with numerous recipes, but recently, a filling inspired by Danish cuisine has proven to be the most successful. I often find myself answering the question of how to make such a filling.
Stuffed eggs are a traditional snack that have enjoyed consistent popularity during the holiday season over the years. They can be prepared very simply, as even just mayonnaise with chives can suffice for the filling. Nevertheless, this uncomplicated dish offers virtually endless possibilities.
How to stuff eggs?
The filling can include mushrooms, such as champignons, or fish like tuna or salmon. Other interesting options include eggs with avocado or sun-dried tomatoes. Several years ago, I discovered a delightful recipe for eggs stuffed with a sauce that is extremely popular in Scandinavia. It even replaces ketchup and is served with chips, cold cuts, cheddar cheese, and vegetables. It's also perfect for eggs because it includes our favourite mayonnaise.
What are the ingredients of remoulade sauce?
Remoulade is a thick, aromatic sauce made from mayonnaise and plain yoghurt. It is seasoned with mustard. Classic additions to it are pickles, capers, and onions. A crucial component is greenery, with chives or parsley fitting best. However, the classic recipe is only an inspiration; the ingredients can be freely composed and adjusted to your taste. In my opinion, grated radish also complements it well.
Stuffed eggs with remoulade sauce
Ingredients:
- 3 tablespoons mayonnaise,
- 2 tablespoons thick yoghurt,
- half a teaspoon of mustard,
- half an onion (optional),
- 2 pickles (optional),
- a few sprigs of chives,
- salt, pepper to taste,
- lemon juice to taste.
Additionally:
- 5 hard-boiled eggs.
Preparation method:
- Finely chop the onion and pickles.
- Mix the yoghurt with mayonnaise, add the chopped greens, pickles, and onion. Mix thoroughly once again.
- Season the sauce with salt, pepper, mustard, and lemon juice.
- Peel the hard-boiled eggs and cut them into halves.
- Transfer the prepared filling into a piping bag or a plastic bag with a corner snipped off and decorate the eggs. If you don't have a piping bag, a teaspoon can be used to create gentle mounds.
- Decorate the eggs with finely chopped chives.
