It is comforting that the crowd-pleasing favorites aren’t always the elaborate, the rare, or the complicated. My sources in the restaurant industry and their smörgåsbord-eating guests have a favorite in common—egg halves!

The guests love the taste. The restaurateurs love that they are cheap and simple to make. Even better? They are filling! The guests fill up on egg halves and don’t eat as much of the more expensive treats.

You don’t really need a recipe for this, but here’s a starter. Two egg halves per person is often a good estimate—but at least in family, we tend to “need” a bit more than that. Filled egg halves are also a luxurious way to top off a nettle or spinach soup. For four people:

4 hard-boiled, cold eggs

Filling I
16-32 hand-peeled prawns, depending on size (as many as you can fit on an egg half)

Filling II
1 small jar of fish roe (black or red)
1 tbsp finely chopped red onion

  1. Peel the eggs and cut them with a sharp knife lengthwise.
  2. Prepare each half with either I) a dollop of mayonnaise and as many shrimps as you can elegantly and safely fit on top, or II) a small spoonful of fish roe and some finely chopped onion. If you go for the second option, try to put the onion on top of the roe, so it doesn’t discolor the egg.
  3. Add a few touches of dill for flavor and fanciness.
  4. Admire your creations. Devour.

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