Recipes  

Holiday Egg Platter

  • Preparation 25 MIN
    Cooking 10 MIN
    Cooling 15 MIN
  • Servings 24
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This holiday egg platter has three kinds of stuffed eggs to please everyone at the table!

Ingredients

Blini-Style with Horseradish Cream

Sushi-Style with Wasabi Mayonnaise

Egg Sandwich-Style with Celery Filling and Yogurt-Mustard Sauce

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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.