Ukrainian Easter Eggs

Savoury Easter eggs of Dreams (British and Ukrainian style)

These are beautiful served as a pre-lunch snack, but I would recommend to make quite a lot. Chop up the leftovers and create the most delicious egg mayo sandwich the next day. If you have any good tomatoes around, put them in sliced with the egg for that hit of freshness.

How to boil perfect eggs.

1. Fills pan with cold water

2. Place eggs in pan, put lid on and over a medium heat until water starts to simmer 

3. Swirl eggs in one direction two three times while it is coming to a boil

(swirling will help later - centre the yolks, making life a lot easier & neater when it comes to filling them later)

4. When it’s all at a good bubble, turn off heat and leave them in water for 4 - 5 minutes

5. Run pan under cold water to fill pan around eggs, then empty the water and refill with cold water again

6. Lets egg sit in cold water until cool enough to peel. Peeling in water helps. Make sure to kind of scoop the membrane between the egg shell an d the egg white, to make peeling easier.

The easiest home-made, stick-blender mayo

Put one whole egg into a tallish vessel, then add 1 tbsp mustard, salt, lemon juice. Then top with 200ml of oil. Then put the stick blender all the way to the bottom and keep it there while running, when you see it all emulsify, start moving the blender up and down. The whole thing will take less than a minute. Taste the fluffy mayo, add more acidity or salt or horseradish or grated garlic for aioli!

Please don’t feel bad if you just want to use shop-bought, it’s all good!