Hasselback Eggs

Name: Hasselback Eggs
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 medium egg; 1 tbsp olive oil; 0.5 tsp lemon juice; 1 pinch salt and pepper; chili pepper flakes; chives; black sesame seeds (optional)

I was ispired by Hasselback potato recipe when I created this Hasselback Eggs that have been cut in a way to be opened like a fan. Garnish them with a simple sauce with olive oil and spices that can be easily change according to your preferences. They are a tasty and simple egg appetizer with a great visual impact.

Hasselback Eggs

Easy and fun egg appetizer recipe.

Course Appetizer

Cuisine gluten free, lactose free, Ovo-lacto vegetarianism

Keyword appetizer idea, appetizer with eggs, cold appetizer, Easter

Prep Time 5

Cook Time 8

Total Time 13

Servings person

Calories 11kcal

Ingredients

1 medium egg
1 tbsp olive oil
0.5 tsp lemon juice
1 pinch salt and pepper
chili pepper flakes
chives
black sesame seeds optional

Instructions

Instructions: Hasselback Eggs

To make hard-boiled eggs put room temperature eggs in a pot, cover with water and bring to a boil. Lower the flame slightly and cook for 8 minutes. After this time turn off the heat and put your eggs immediately in cold water for about 5 minutes. This will stop the cooking process.
Remove the shell. Use a sharp knife to clice the egg into regular slices without going through it fully. Stop at about half the height of the egg (if you go too far the egg will simply open up). Mix olive oil with lemon juice, salt and pepper and pour it over prepared egg letting the sauce spread in between the slices. Garnish with chili flakes, sesame seeds and choped chives and serve.

Notes

5 minutes waiting time.

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1egg | Calories: 11kcal

lot of love. B.

p.s. If you like recipes that are super easy and fun like this one maybe you should also try my recipe for: Easy and chic appetizer with pear, mascarpone cheese and nuts.