Stuffed eggs salad


  • 2 tablespoons mayonnaise
  • 2 tablespoons low–fat natural yogurt
  • 1 teaspoon mustard powder
  • 100 g carrot, finely grated
  • 2 tablespoons snipped fresh chives
  • Tarragon dressing
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons tarragon vinegar
  • ½ teaspoon dijon mustard
  • salt and pepper
  • Orange and green salad
  • 1 carrot
  • 1 small bulb of fennel
  • 2 zucchini
  • 2 cups (90 g) lamb's lettuce (mâche)


  1. First hard–boil the eggs.
  2. Place in a large saucepan, cover with tepid water and bring to the boil.
  3. Reduce the heat and simmer for 7 minutes.
  4. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
  5. Meanwhile, make the dressing.
  6. Put the oil, vinegar and mustard in a screw–top jar with salt and pepper to taste.
  7. Shake well, then set aside until needed.
  8. Peel the eggs and cut each in half lengthwise.
  9. Scoop out the yolks into a bowl using a teaspoon.
  10. Set the whites aside.
  11. Add the mayonnaise, yogurt, mustard powder, grated carrot and half of the chives to the egg yolks, and mash together.
  12. Season with salt and pepper to taste.
  13. Using a teaspoon, spoon the egg yolk filling into the hollows in the eggwhite halves, mounding it up attractively.
  14. Using a swivel vegetable peeler or a mandolin, shave thin ribbons lengthwise from the carrot, fennel and zucchini.
  15. Put the vegetable ribbons in a mixing bowl with the lamb’s lettuce.
  16. Shake the dressing again, then pour over the salad and toss together.
  17. Divide the salad among 4 plates and top each with 4 stuffed egg halves.
  18. Sprinkle the top of the eggs with the remaining chives, and serve.

Serves 4
Preparation: 15 minutes
Cooking: about 10 minutes 8 eggs, at room temperature


Source: Milk, Eggs and Cheese
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