Ägghalvor
Classic Swedish egg halves, an essential centrepiece of the festive smörgåsbord for Easter, Midsummer, and Christmas. Perfectly hard-boiled eggs halved and dressed with dollops of creamy mayonnaise, gräddfil, red lumpfish roe (stenbitsrom), finely minced red onion, fresh dill fronds, and chives.
Ingredients
- • 6 large fresh free-range eggs
- • 4 tbsp Swedish mayonnaise (e.g. Findus Äkta Majonnäs)
- • 2 tbsp gräddfil or soured cream
- • 50g red lumpfish roe (stenbitsrom) or Kalles Kaviar
- • 1 small red onion, very finely minced
- • 2 tbsp fresh chives, finely snipped
- • Small bouquet of fresh dill fronds
- • Flaky sea salt and freshly ground white pepper
Preparation Steps
Place eggs in a saucepan of cold water. Bring to a gentle boil and simmer for 8–9 minutes for a tender, perfectly set yolk. Drain and immediately transfer to an ice water bath until completely cold, then peel gently.
Slice each peeled egg neatly in half lengthwise using a sharp knife wiped with a damp cloth between cuts. Arrange the 12 egg halves yolk-side up on a serving platter.
Stir the mayonnaise with gräddfil and pipe or spoon a neat dollop onto each yolk. Spoon a generous teaspoon of red lumpfish roe next to the mayo, then scatter finely minced red onion and snipped chives.
Top each egg with a delicate frond of fresh dill and season with a light pinch of flaky sea salt and freshly ground white pepper. Keep chilled until serving on the smörgåsbord.