Stuffed eggs with remoulade: A holiday favorite recipe
Stuffed eggs are a classic appetizer that I prepare for holiday gatherings with friends and family. I've tested many recipes, but lately, the filling inspired by Danish cuisine has been the most successful. I often get asked how to make this particular filling.
Stuffed eggs are a classic snack that has remained popular during the holiday season for years. They can be prepared simply, with just mayonnaise and chives being enough for the filling. However, this simple dish offers virtually endless possibilities.
How to stuff eggs?
The filling can include ingredients like mushrooms or fish, such as tuna or salmon. Interesting variations include eggs stuffed with avocado or sun-dried tomatoes. A few years ago, I discovered a recipe for eggs filled with a Scandinavian-style sauce that’s extremely popular. This sauce even replaces ketchup and is served with fries, cold cuts, cheese, and vegetables. It pairs perfectly with eggs because it includes our favorite ingredient: mayonnaise.
What are the ingredients of remoulade sauce?
Remoulade is a thick, aromatic sauce made from mayonnaise and plain yogurt, also seasoned with mustard. Classic additions include pickles, capers, and onions. Greens are a crucial element, with chives or parsley being the best fit. However, the classic recipe serves merely as inspiration; ingredients can be freely adjusted to your taste. In my opinion, grated radish also works well.
Stuffed eggs with remoulade sauce
Ingredients:
- 3 tablespoons mayonnaise,
- 2 tablespoons thick yogurt,
- 1/2 teaspoon mustard,
- 1/2 onion (optional),
- 2 pickles (optional),
- A few sprigs of chives,
- Salt and pepper to taste,
- Lemon juice to taste.
Additionally:
- 5 hard-boiled eggs.
Preparation method:
- Chop the onion and pickles very finely.
- Mix the yogurt with mayonnaise, then add the chopped greens, pickles, and onion. Mix thoroughly again.
- Season the sauce with salt, pepper, mustard, and lemon juice.
- Peel the hard-boiled eggs and cut them into halves.
- Transfer the filling into a piping bag or a plastic bag with a cut-off corner, and pipe it onto the eggs. If you don’t have a piping bag, you can use a teaspoon to form gentle mounds.
- Garnish the eggs with finely chopped chives.
