Ingredients
Blini-Style with Horseradish Cream
Sushi-Style with Wasabi Mayonnaise
Egg Sandwich-Style with Celery Filling and Yogurt-Mustard Sauce
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.