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Holiday Egg Platter
Holiday Egg Platter
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Holiday Egg Platter

Preparation
25 MIN
Cooking
10 MIN
Cooling
15 MIN
Servings
24
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Ingredients

Blini-Style with Horseradish Cream

Sushi-Style with Wasabi Mayonnaise

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

Preparation

  1. 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.
  2. Place the eggs in the steamer, cover and cook for 8 minutes for a very soft yolk.
  3. 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.
  4. When ready to serve, cut in half.

Blini-Style with Horseradish Cream

  1. In a bowl, whisk the cream until stiff peaks form. Add the horseradish. Season with salt.
  2. On a platter or large serving dish, arrange the egg halves, the various garnishes and the horseradish cream. Allow your guests to garnish their eggs as they like.

Sushi-Style with Wasabi Mayonnaise

  1. In a small bowl, combine the mayonnaise, wasabi and sesame oil. Season lightly with salt.
  2. On a platter or large serving dish, arrange the egg halves, the various garnishes and the wasabi mayonnaise. Allow your guests to garnish their eggs as they like.

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

  1. In a bowl, combine the celery, olive oil, vinegar, pickles and tarragon. Season with salt and pepper.
  2. In another small bowl, combine the yogurt, mayonnaise, mustard and sugar.
  3. On a platter or large serving dish, arrange the egg halves, the celery filling and the yogurt sauce. Allow your guests to garnish their eggs as they like.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.