Holiday Egg Platter
Preparation
25 MIN
Cooking
10 MIN
Cooling
15 MIN
Servings
24

Holiday Egg Platter

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

  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.