Swedish egg halves with prawns and dill
27 min · 25 g protein · 232 cals / serving
The egg halves on every Swedish buffet table: creamy mashed-yolk filling with a little mustard and a dash of hot sauce, piled with sweet prawns and sprigs of dill. A party plate, or two halves as a snack straight from the fridge.
Ingredients
- 6 large hard-boiled eggs, peeled
Filling
- 1 tbsp light mayonnaise
- 3 tbsp nonfat Greek yogurt
- 1 tsp Dijon mustard, or Swedish mustard
- a few dashes hot sauce
- 1 pinch salt
Topping
- 6 oz boiled shrimp, cooked, peeled (small Nordic prawns are best)
- 12 small sprigs fresh dill
- 1 tsp lemon juice
Steps
- Lower the eggs into boiling water and cook 9–10 minutes, then cool them in cold water and peel. Halve them lengthways.
- Tip the yolks into a bowl and mash with the mayonnaise, yogurt, mustard, hot sauce and salt until smooth. Spoon or pipe it back into the whites.
- Toss the prawns with the lemon juice, pile them on the eggs and top each half with a sprig of dill.
Good to know
With kaviar instead?
The other classic: skip the prawns and top each half with a squeeze of creamed smoked cod roe (kaviar) and a few rings of red onion. Prawns carry more of the protein.
Making them ahead?
Fill the eggs up to a day ahead and keep them covered in the fridge; add the prawns and dill just before serving.
Per
- Calories
- 125
- Protein
- (44%)
- 13 g
- Fat
- (51%)
- 7 g
- Carbohydrates
- (6%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 253 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 696 kcal goes into the pot and 556 g of ingredients comes out as about 556 g of food: 125 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.