One of my favourite canapé’s when hosting, this Spring inspired rendition is a delightful choice for your next gathering.

Serves 6

Mis en Place

6 Eggs

1 Tbsp. Mayonnaise

1 Tsp. Dijon Mustard

1 Tbsp. Chopped Cornichons or Relish

2 Tsp. Green Onion, chopped

1 Tbsp. Dill or Parsley

Sea Salt

Freshly Ground Pepper

1 Tbsp. Lemon Juice

Beet Juice

For Serving

Smoked Paprika

Edible Flowers

Microgreens

Method

Step 1

Bring a pot filled about halfway full with water to a boil.

When the water comes to a boil, gently lower the eggs into the pot.

Boil for 11 minutes.

*While eggs are boiling, prepare an ice bath.

Following the cook time, transfer the eggs in the ice bath and let cool for 10 minutes.

Step 2

Once cool, peel the hard boiled eggs and slice lengthwise.

Gently scoop the yolks, and transfer to a bowl.

Using a fork mash the yolks.

Step 3

Place halved egg whites into chilled beet juice.

Leave the eggs in the beet juice for however as long as you would like.

I left mine for 2 minutes to achieve a light pink colour.

Carefully pat dry with paper towel.

Step 4

In the same bowl, add the Dijon, mayonnaise, cornichons, green onion, dill, sea salt, pepper and lemon juice.

Stir to combine.

Step 5

Spoon the filling into a piping bag.

Pipe filling into the halves.

Garnish with micro greens and edible flowers.

Enjoy chilled or at room temperature.