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Swedish Egg halves with Shrimps
Swedish Egg halves with Shrimps
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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:
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4 Eggs
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200 gr Shrimps
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3 tablespoons Creme fraiche
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2 tablespoons Mayonnaise
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1 teaspoon Dill
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0.5 teaspoon Salt
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1 pinch Black pepper
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1 teaspoon Parsley
Instructions:
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Hard boil the eggs for 6 minutes.
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Mix the creme fraiche and the mayonnaise.
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Add the spices, dill and the shrimps.
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Place the dip in the fridge for one hour.
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Peel and divide the eggs in halves.
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Pour some shrimp dip on each egg half.
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Decorate with some parsley.
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