On Saturday evenings, we like to have heavy hors d’oeuvres, or appetizers, a tradition which I think originates from a pub that we loved in Nantucket, MA, called Faregrounds & Pudleys Pub, named after the proprietors, Kim and Bill’s, pig, Pudley. We used to love to go and sit in the bar area and order several appetizers from their extensive and wonderful menu, difficult as we were just spoiled for choice. A cosy sports bar, but plenty of room to fit in the multitude of Sox fans and Pats fans for the games. When food service slowed down later in the evening, Bill could often be seen standing at the food hatch in his whites, smiling.
Admittedly, we have to be a little more careful on our food choices as we get older and this particular appetizer / canape is both light and has vegetables added, so we can indulge without too much worry. Or can we? My husband calls them ‘moreish’, which roughly translated means he is going to eat the entire plate in one sitting!!!! You may also like to visit this post for seafood tacos and some other fast Hor ‘doeuvres https://winewithfoodblog.wordpress.com/2016/12/30/its-party-time-fast-hor-doeuvres-party-spread/
These are perfect for outdoor summer gatherings! Get these lightweight trays suitable for outdoor serving. (As an Amazon Associate I earn from qualifying sales
WINE NOTE: Cordiniu Cava would be my first choice with these eggs, but if they are being served with several other appetizers, the choice of wine would be determined by the main flavors present. But if you keep the other dishes fresh and light, the Cava, or you could drink Prosecco if preferred, would pair quite nicely with everything.
8 Large eggs
1 Small stick of celery, finely chopped
1 Small carrot shredded
2 Tbsp Chopped scallions / spring onion
2 Tbsp Fat free sour cream
1 Tbsp low-fat mayo
2 tsp Dijon Mustard
1 tsp cider vinegar
pinch of salt and pinch of pepper
Place the eggs in one layer in a pan and cover them with cold water. Bring to a boil and then reduce heat and simmer for 12 minutes. Then place in cold water, then peel when cool enough.
Half the eggs and scoop out the yolks. Place the yolks in a bowl and add the vegetables, sour cream, mayo mustard, vinegar and seasoning. Blend together with a fork.
Carefully spoon the yolk mixture into the egg white hollows. Put on a plate and cover with food wrap. refrigerate for an hour before serving.