These gorgeous stuffed eggs could be the star of your Easter brunch, they are easy to assemble and success is guaranteed. There are three taste combinations: Salmon-Wasabi, Ham-Horseradish and Thyme-Mushroom, which one will be your favourite?
Celebrating Easter in Hungary is lots of fun, there are different traditions in each family or region from decorating eggs to splashing buckets of ice cold water on girls (see a little summary of how Hungarian girls stay fresh all year long from being “watered” on Easter Monday: https://www.youtube.com/watch?v=zTBbvYfOh4Y).
In our family the traditional Easter celebration starts with a rich breakfast/brunch. I love the part where we are setting the table and plate all the deliciousness in a festive way. Cooked ham, horseradish, cooked eggs, spring onion, small radishes, brioche and all sort of other fresh spring vegetables couldn`t miss from the table. The food is so good we always end up making ridiculously tall sandwiches where you drop half of your toppings at the first bite but can not get enough of the combination.
With the stuffed eggs you can create gorgeous colorful plates with undexpected taste combinations. I made a small list below with decoration and topping ideas, but the possibilities are endless. Just take your time and enjoy creating these pretty little bites to ease into the festive mood.
Ingredients (for 24)
- 12 eggs
- 1 teaspoon wasabi (or more depending on your wasabi and taste)
- 1 teaspoon lemon/lime juice
- 2 teaspoon mayonnaise
- A few slices of smoked salmon
- 1 tablespoon horseradish paste (or more depending on your taste)
- 1 tablespoon mayonnaise
- 2 tablespoon Greek yoghurt
- Salt and pepper to taste
- A few slices of smoked/dried ham
- A spring onion (cleaned and sliced thinly)
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- 3 thyme stalks
- ½ tablespoon olive oil
- 12 smaller mushrooms like nameco
For the decoration:
- Lemon or lime slices
- Sprouts (radish sprouts or alfafa) – just as a topping or create a little nest and place eggs on top
- A few slices of toast or cracker (put a little leftover filling between the egg and toast to stick them together)
- Thinly sliced radishes
- Cherry tomatoes
- Chives, parsley, basil or oregano leaves
- Red bell pepper sliced thinly
First put all 12 eggs in luke-warm water for 10 minutes to let them warm up a little (this will avoid them cracking in the hot water). Bring a pot of water to boil and cook the eggs for 10 minutes, until hard boiled. Place them in a bowl of cold water and once cooled peel and halve them. Remove the yolks dividing them in 3 small bowls (each bowl should contain the yolk of 4 eggs). Place the eggwhites on a plate with cut side up and set aside.
Take the first bowl of yolks and add the wasabi, lemon juice and mayo, mix well and fill 8 egg-white halves with the cream (you can use a piping bag to make it look fancier). Place thin slices of salmon on each egg to finish.
For the Ham-Horseradish mix the other third of yolks with the horseradish, mayo, yoghurt, salt and pepper, fill 8 egg-white halves and top with a thin slice of ham and sprinkle with spring onion.
Finally heat up the olive oil in a small pan adding one stalk of thyme and fry the mushrooms on high temperature for 2 minutes then remove from the pan and let them cool down slightly. Wash and dry the remaining thyme stalks pluck the leaves and divide in two. Mix the last bowl of yolks with mayo, mustard and half of the thyme. Fill the 8 remaining egg-white halves with the mousse and top them with mushrooms and the remaining thyme leaves.
You will probably have some excess mousse, you can top some crackers with it and serve them next to the eggs or just eat them as a breadspread.
If you make this dish ahead of time make sure to store in the fridge in an airtight container or cover with clingfoil.