HARD-BOILED EGGS WITH SHRIMP STUFFING (recipe added)
Shrimps - 150 g, shelled
Dry white wine - 50 ml
Hard-boiled eggs - 4
Mayonnaise -150 g
Lemon juice - juice of one
Chilli flakes - 1 tsp
Sesame oil - 3 tbsp
Carrots - 2, cut into fine strips
Cucumbers - 2. Seeded and cut into fine strips
Onion - 1, finely chopped
Cook the shrimps for a few minutes in the wine till they are pink. Strain into a bowl and reserve the cooking liquid too.
Cut the hard-boiled eggs in half and carefully remove the yolks without breaking the whites. Reserve the yolks.
Reduce the cooked wine to about two tbsp and then mix in the mayonnaise and the shrimps. Season.
Mix the lemon juice, salt, pepper and chilli flakes in a bowl. Then whisk in the oil till everything is well incorporated.
Now put in the carrot and cucumber strips and the chopped onions and mix well with the dressing. Fill the cavity of each egg half generously with the shrimp mix.
Pile the cucumber carrot salad on a platter. Place the egg halves on them.
Grate the egg yolks on the plate.
Serve at room temperature.
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