My Easter parade has been full of chocolate eggs, chocolate and ooooh some more chocolate, so I thought I might take a break and do a couple (maybe one, as it’s Wednesday) recipes away from the chocolate.
I’m always on the look out of mix and matching some of my favourites together, or maybe and ‘old’ fashioned recipe given a little bit of a face lift and ‘new life’ on the plate.
Here it is, the humble boiled egg.
Side by side with one of my favourite salads..
My favourite salad..Russian Salad, simple as simple.
Recipe: Eggs Stuffed with Russian Salad – Serving 4
4 hard boiled eggs
1/2 bunch chives chopped finely
extra 8 chives uncut for garnish
4 potatoes boiled,cooled and diced
2 carrots boiled, cooled and diced
4 tablespoons of frozen peas, cooked, cooled
4 –6 baby cornichons/cucumbers under vinegar diced
salt and pepper
6 tablespoons of mayonnaise
I prepared my boiled vegetables: potato,carrot and peas the night before. Dice all so that the size is uniform. Cut up the baby cucumbers and place in bowl. Add the mayonnaise, salt, pepper and leave to rest in fridge for about 10 minutes.
On serving plate, using a cookie cutter ring to help with making a perfect circle, place the Russian salad, then a sprinkled layer of chopped chives. Then use two long strands of chives and make a cross, dollop a bit of mayonnaise in centre.
Cut the boiled egg in half, scoop out the yolk, fill the egg with mixture and place on serving plate, cross over long chives and trim.
A wonderful starter to your Easter luncheon or dinner eggstravaganza!