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During Eastern in Sweden, filled eggs halves are essential on buffet table. You will barely find any dinner table without. They are decorated with shrimps one way or another. I prefer to put a version of the Swedish skagenröra on top. This way it can accompany all kind of Easter delicacy you serve.
Ingredient List for 4 servings:
4
Eggs
200
gr
Shrimps
3
tablespoons
Creme fraiche
2
tablespoons
Mayonnaise
1
teaspoon
Dill
0.5
teaspoon
Salt
1
pinch
Black pepper
1
teaspoon
Parsley
Instructions:
Hard boil the eggs for 6 minutes.
Mix the creme fraiche and the mayonnaise.
Add the spices, dill and the shrimps.
Place the dip in the fridge for one hour.
Peel and divide the eggs in halves.
Pour some shrimp dip on each egg half.
Decorate with some parsley.
A selection of recipes from the same country.
This recipe is from
Sweden
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