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

3 stars (2) Rate this recipe

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!

Ingredients
Preparation

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.