One of my favourite canapé's when hosting, this Spring inspired rendition is a delightful choice for your next gathering.
Serves 6
Mis en Place
6 Eggs
1 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
1 Tbsp. Chopped Cornichons or Relish
2 Tsp. Green Onion, chopped
1 Tbsp. Dill or Parsley
Sea Salt
Freshly Ground Pepper
1 Tbsp. Lemon Juice
Beet Juice
For Serving
Smoked Paprika
Edible Flowers
Microgreens
Method
Step 1
Bring a pot filled about halfway full with water to a boil.
When the water comes to a boil, gently lower the eggs into the pot.
Boil for 11 minutes.
*While eggs are boiling, prepare an ice bath.
Following the cook time, transfer the eggs in the ice bath and let cool for 10 minutes.
Step 2
Once cool, peel the hard boiled eggs and slice lengthwise.
Gently scoop the yolks, and transfer to a bowl.
Using a fork mash the yolks.
Step 3
Place halved egg whites into chilled beet juice.
Leave the eggs in the beet juice for however as long as you would like.
I left mine for 2 minutes to achieve a light pink colour.
Carefully pat dry with paper towel.
Step 4
In the same bowl, add the Dijon, mayonnaise, cornichons, green onion, dill, sea salt, pepper and lemon juice.
Stir to combine.
Step 5
Spoon the filling into a piping bag.
Pipe filling into the halves.
Garnish with micro greens and edible flowers.
Enjoy chilled or at room temperature.
