This text is part of the special book Plaisirs
Four variants to flavor the eggs in different ways, in order to create generous, festive and colorful platters!
Yield | 32 bite-size egg halves
Ingredients
16 eggs
1 cup (250ml) mayonnaise
Salt in cooking water
Sprouts of your choice
Miso variant
½ tsp. 1/2 tsp (2.5 ml) local miso
A pinch of roasted camelina seeds for decoration (optional)
Variant pickles
2 tbsp. tablespoons (30 ml) pickles cut into brunoise + a little for decoration
Variant pickled peppers
1 C. 1 tbsp (15 ml) mashed local pickled peppers + strips for garnish
Ground gorria pepper or hot sauce to taste
Black garlic variant
2 crushed black garlic cloves
A pinch of sumac for garnish (optional)
Preparation
1. In a large saucepan, place the eggs in the bottom, then add water to 1 inch above the height of the eggs. Add the salt, cover and bring to a boil.
2. When the water boils, reduce the heat to low and continue cooking for 10 minutes.
3. Drain the water from the pan, leaving the eggs in, and fill with cold water to temper them.
4. When they can be handled, remove the shell and cut them in half lengthwise.
5. Empty the yolks into a bowl and mash them with a fork.
6. Add mayonnaise and mix.
7. Separate the mixture into 4 small bowls and add the ingredients for the variations. Return the mixture to the cavities of the egg whites with a small spoon or a pastry bag. Decorate and serve.
Notes: You can easily make half a recipe for small gatherings, or double it for larger ones. parties ! If one of the variants inspires you less, it is possible to keep a quarter of the “plain” mixture, or to invent variants according to your fancy (wild caraway, chips crumbled bacon, piece of smoked fish, etc.).