Whether carved and made of wood, or chocolate and filled with small children’s toys, the tradition of giving festive eggs at Easter is a gesture that celebrates new life.
In addition to eggs symbolizing spring, a season of new beginnings as represented by hatching chicks, for many Christians, eggs also signify Christ’s resurrection.
In many countries, hard-boiled eggs are intricately decorated with paint and dyes during Easter. In other parts of the world, Easter egg hunts are a popular activity, and call for children to race to find chocolate eggs hidden by the Easter bunny.
In keeping with the tradition, the following recipe offers a savoury take on an egg dish that is perfect for entertaining guests over the Easter holidays. Plus, with the addition of Tofutti products, this appetizer is dairy-free for all your guests to enjoy, including those with lactose intolerances. Enjoy!
6 large eggs
3 tbsp. Tofutti Better Than Cream Cheese, softened
1 tbsp. Tofutti Sour Supreme
1 tsp. Dijon mustard
3 tbsp. smoked salmon, minced
3 tbsp. chives, finely chopped
Salt and pepper to taste
Place the eggs in a pot over medium-high heat, and cover them with water. Bring the water to a boil, remove the pot from the element, and let the pot stand covered for 15 minutes. Drain the pot, and fill with cold water. Allow the eggs to cool before removing the shells.
Once the shells are removed, halve the eggs lengthwise and scoop out the yolks into a mixing bowl. Reserve the egg whites, and set aside while preparing the egg filling.
In the mixing bowl, combine the yolks with Tofutti Better Than Cream Cheese, Tofutti Sour Supreme, mustard, smoked salmon and chives. Mash with a fork until well blended. Season with salt and pepper.
Use a piping bag to fill each egg white with an appropriate amount of filling. If serving immediately, garnish each egg with the dill, capers and a sprinkle of paprika, and place on a tray to present to your guests. Alternatively, cover the eggs with plastic wrap and refrigerate before serving.