Filled egg halves

Fyllda ägghalvor

Filled eggs halves garnish with prawns and Swedish caviar

This is a very easy and attractive dish and frequently makes an appearance on a smörgåsbord (buffet). John Duxbury


Recipe summary for garnished eggs for a Swedish Easter buffet


A tub of Kalix löjrom (Caviar of Kalix)

If you can’t find any Kalix löjrom (Caviar of Kalix) you can use any other red roe.

Garnished and filled eggs halves on an Easter buffet

Fyllda ägghalvor are considered a påskbord (Easter buffet) classic, but they are worth including on a buffet at any time of year.
 For a more professional finish, pipe the mixture into the egg halves.
Swedes think it is really important that the prawns (shrimps) have been shelled by hand.


6   hard boiled
3-4 tbsp   crème fraîche
10-12   drops of tabasco
12   prawns (shrimps)
20-40 g (6-10 tsp) Kalix löjrom
    salad leaves
    freshly ground black pepper
    cress or fresh herbs to garnish (optional)


1. Shell the eggs and cut in half lengthways.

2. Using a teaspoon, pick the yolks out of the eggs and mix with 3 or 4 tablespoons of crème fraîche, until you have a nice smooth paste.

3. Stir in 10 drops of tabasco, taste and add more if desired.

4. Spoon or pipe the mixture back into the eggs.

5. Add a prawn (shrimp) and half a teaspoon of more of Kalix löjrom.

6. Spread the eggs out of a bed of salad leaves.

7. Garnish with freshly ground black pepper and cress or herbs (optional).


printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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