Easter deviled eggs with smoked salmon, avocado and anchovy

Easter is full of eggs in our Scandinavian cuisine. We color eggs, we eat eggs and we fill paper eggs (big like a sauce pan) with easter candy. Something that is very common is deviled eggs. But instead of mixing the egg yolk, we keep it inside the egg and decorate the egg half with delicious ingredients. I give you three example of Scandinavian deviled eggs below.

Ingredients (4 pers. appetizer):

• 6 eggs

Egg 1: smoked salmon

• 2 sliced of smoked salmon
• 2 tbsp mayonnaise
• 4 mini Cornichons
• 1/2 lemon
• fresh dill

Egg 2: avocado

• 1/2 avocado
• 2 tbsp Feta cheese
• 1 scallion
• 1/4 tsp chili flakes
• pinch of salt

Egg 3: anchovy 

• 2 tbsp sour cream
• 1 tsp horseradish
• 4 anchovy fillets
• 4 fresh chives

Start with boiling the eggs approximately 6 minutes to get a fix but creamy yolk. Let them shortly cool down. Slice in half and place them on a big plate or one plate for each flavor.

Egg number one; for four egg halves, place half a teaspoon of mayonnaise on each egg half. Slice up the smoked salmon and place on top of the mayonnaise. Cut the Cornichons and lemon in small pieces and place on top of the salmon. Finish with some fresh dill.

Egg number two; mush the avocado and place on four egg halves. Crumble some Feta cheese over the avocado. Slice the scallion and sprinkle over the Feta together with the chili flakes and salt.

Egg number three; mix sour cream and horseradish together. Portion out a half tablespoon of sour cream on four egg halves. Cut the anchovy fillets and chives and add onto the egg halves.

Happy Easter!