Dutch Filled Eggs with Smoked Salmon

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A classic filled egg base becomes more festive with smoked salmon, tiny cubes of celery and pickled gherkin, giving the filling a fresh bite and a gentle smoky note.

Serves: 4 people

Preparation time: 10 min

Ingredients

• Eggs – 6
• Mayonnaise – 1 tbsp
• Smooth mustard – 1 tsp
• Chives – 1 small bunch
• Celery stalk – 1
• Gherkin – 1
• Smoked salmon – 50 g
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Boil the eggs for 8 minutes, cool them in cold water, peel them and cut them in half lengthwise.
STEP 2
Remove the yolks and mash them with the mayonnaise, mustard and finely chopped chives to create a smooth base. Season lightly with salt and pepper.
STEP 3
Peel away any stringy fibres from the celery if needed and cut it into tiny cubes. Dice the gherkin very finely as well, then fold both through the yolk mixture so the filling stays neat and spoonable.
STEP 4
Pipe or spoon the filling into the egg whites and top each half with a small ribbon or flake of smoked salmon. Chill briefly before serving if you want the filling to firm up a little.