Deliciously creamy stuffed eggs

Stuffed eggs are a favourite breakfast and potluck item at Easter. Every family seems to have its own traditional recipe that everyone enjoys eating from time to time.

This stuffed egg recipe is wonderfully creamy thanks to a secret ingredient... cashews!

Dare to make this version of stuffed eggs for Easter brunch this year.

Dipping: 1 hour

Cooking : 10 minutes

Preparation: 15 minutes

Ingredients

For the cashew spread

¼ cup of cashews

2 tablespoons of water

1 tablespoon ofolive oil

½ teaspoon lemon juice

If you want to simplify your life and skip this step, use the cashew butter already made!

For the stuffed eggs

6 free range eggs

Cashew nut spread

¼ teaspoon of turmeric

1 teaspoon of Dijon mustard

Salt and pepper

Approach

1. Place the cashews in a bowl and cover with water. Let soak for one hour.
2. Meanwhile, place the 6 eggs in a medium-sized saucepan. Cover the eggs with cold water, so that the water overflows the eggs by one inch.
3. Place the pan of eggs on the round and bring to a boil. Let boil for 9 minutes.
4. Drain the eggs and place the whole eggs in a container of cold water filled with ice cubes for about 10 minutes. (This step makes it easier to peel the scales)
5. To make the cashew spread: rinse and drain the cashews and place them in a food processor. Add the remaining ingredients and grind.
6. Peel the eggs and cut them in half lengthwise. To make it easier, you can cut the eggs in half with a wire.
7. Place the egg whites on a plate and the yolks in a food processor with the cashew spread.
8. Grind the egg and cashew spread and add the seasonings, including turmeric, Dijon mustard and salt & pepper.
9. Grind this mixture to a smooth yellow foam.

Stuff the egg whites with the egg yolk mixture and refrigerate until ready to serve. Optional: Garnish stuffed eggs with chive sprigs

Happy Easter!

Véronique Cousineau; Naturopath, NHN
verosante.com