Santa Maria UK Foodservice
Eggs with different toppings
2

Eggs with different toppings

  • 5 Mins
  • 10 Mins
  • Mild
  • How to prepare
  • What to shop

It's not just the chocolate variety that are tasty. Try these egg recipes with different toppings. They make yummy snacks over the Easter period.

Deviled Eggs

  1. Boil the eggs 8 minutes, cool them in cold water. 
  2. Cut the eggs in halves, carefully pick out the egg yolks and put them in a bowl.
  3. Mash the egg yolks with a fork together with the other ingredients.
  4. Put the mix back into the egg whites and serve.

Swedish Shrimp Salad

  1. Put the eggs into boiling water and cook for 8 minutes. Rinse in cold water. When cool, split the eggs into halves. Remove the shell underneath of the egg halves, enabling them to stand steadily on a dish.
  2. Peel the shrimps and put them into a bowl. If you use marinated or frozen shrimps, squeeze out some of the liquid in order to avoid the salad getting too watery. 
  3. Finely chop the red onion, dill and chives. Put into the bowl.
  4. Add the rest of the ingredients into the bowl and mix well. Spread the mixture onto the boiled egg halves. Garnish with dill or chopped chives.

Hash with anchovy, eggs and onions

  1. Peel and chop four of the boiled eggs and put into a bowl.
  2. Chop the red onion and the anchovies, save the liquid. Put the chopped onion and the anchovies into the bowl.
  3. Add chopped dill, chives, the liquid from the anchovies and mayonnaise.
  4. Season with pepper.
  5. Peel and divide the rest of the eggs into halves. Remove the shell underneath of the egg halves, enabling them to stand steadily on a dish. Spread the mixture onto the boiled egg halves. Garnish with dill.
No of portions
Deviled Eggs
2 hard boiled eggs
1 tbsp mayonnaise
0.5 tsp Dijon mustard
0.25 tsp Santa Maria Chilli Explosion
0.25 tsp ground cayenne pepper
Swedish Shrimp Salad
2 eggs
150 g shrimps
50 ml mayonnaise
1 tbsp Dijon mustard
0.25 red onion
1 tbsp chopped dill
1 tbsp chopped chives
0.25 tsp Santa Maria Tellicherry Black Pepper
Hash with anchovy, eggs and onions
62.5 g anchovy fillets
4 hard boiled eggs
0.25 red onion
1 tbsp chopped dill
1 tbsp chopped chives
0.25 tsp Santa Maria Tellicherry Black Pepper
1 tbsp mayonnaise
1 tbsp anchovy broth
Deviled Eggs
4 hard boiled eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
0.5 tsp Santa Maria Chilli Explosion
0.5 tsp ground cayenne pepper
Swedish Shrimp Salad
4 eggs
300 g shrimps
100 ml mayonnaise
2 tbsp Dijon mustard
0.5 red onion
2 tbsp chopped dill
2 tbsp chopped chives
0.5 tsp Santa Maria Tellicherry Black Pepper
Hash with anchovy, eggs and onions
125 g anchovy fillets
8 hard boiled eggs
0.5 red onion
2 tbsp chopped dill
2 tbsp chopped chives
0.5 tsp Santa Maria Tellicherry Black Pepper
2 tbsp mayonnaise
2 tbsp anchovy broth
Deviled Eggs
8 hard boiled eggs
4 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp Santa Maria Chilli Explosion
1 tsp ground cayenne pepper
Swedish Shrimp Salad
8 eggs
600 g shrimps
200 ml mayonnaise
4 tbsp Dijon mustard
1 red onion
4 tbsp chopped dill
4 tbsp chopped chives
1 tsp Santa Maria Tellicherry Black Pepper
Hash with anchovy, eggs and onions
250 g anchovy fillets
16 hard boiled eggs
1 red onion
4 tbsp chopped dill
4 tbsp chopped chives
1 tsp Santa Maria Tellicherry Black Pepper
4 tbsp mayonnaise
4 tbsp anchovy broth

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Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 01908 933109 ∙ ROI: 1800 577 449