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

Holiday Egg Platter

Name: Holiday Egg Platter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 24 serving(s)
Ingredients: 1 dozen large eggs; 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; 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; 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

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

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

Blini-Style with Horseradish Cream

In a bowl, whisk the cream until stiff peaks form. Add the horseradish. Season with salt.
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

In a small bowl, combine the mayonnaise, wasabi and sesame oil. Season lightly with salt.
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

In a bowl, combine the celery, olive oil, vinegar, pickles and tarragon. Season with salt and pepper.
In another small bowl, combine the yogurt, mayonnaise, mustard and sugar.
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.