Here’s a recipe you can offer your guests for Easter, whether as an appetizer or at brunch. Instead of mayonnaise, we use sour cream or plain yogurt, mixed with the yolks.
The eggs are then garnished with slices of smoked salmon. A guaranteed success!
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield : 8 eggs
Type: nut-free, lactose-free, gluten-free, dairy-free
Ingredients
- 8 eggs
- 1/4 cup sour cream or plain yogurt (60 ml)
- 1 tsp chopped dill, with sprigs for serving
- 2 oz smoked salmon, thinly sliced (55 g)
Instructions
Place eggs in a saucepan and cover with cold water. Bring to the boil and cook for 10 minutes.
Remove eggs from hot water and plunge into very cold water to stop cooking. Shell the eggs. Cut the eggs down the middle and remove the yolks.
In a small food processor or with a fork, purée the egg yolks with the sour cream (or plain yogurt) and dill. Season with salt and pepper.
Place a piece of salmon inside each egg half, leaving it slightly protruding.
Using a serrated piping bag, pipe the egg filling onto the salmon.
Stuffed eggs keep for 1 to 2 days in the refrigerator.