Holiday Egg Platter

Holiday Egg Platter

  • Preparation 25 min
  • Cooking 10 min
  • Cooling 15 min
  • Servings 24

This holiday egg platter has three kinds of stuffed eggs to please everyone at the table!

Categories

Ingredients

    • 1 dozen large eggs
  • Blini-Style with Horseradish Cream

    • 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
  • Sushi-Style with Wasabi Mayonnaise

    • 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
  • Egg Sandwich-Style with Celery Filling and Yogurt-Mustard Sauce

    • 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

Preparation

  • Blini-Style with Horseradish Cream

  • Sushi-Style with Wasabi Mayonnaise

  • Egg Sandwich-Style with Celery Filling and Yogurt-Mustard Sauce

Personal Note