Coloured Easter Eggs | Charalambides Christis
Theodoros Eleftheriou
Suitable for vegetarians
April 10, 2023
Coloured Easter eggs stuffed with Charalambides Christis Kefalotyri!
Prep Time
10
mins
Cook Time
25
mins
Serves
8
Ingredients
- 10 white eggs
- 6-7 drops of Ube or lilac food colouring (if you want a stronger colour, add more)
- 1 litre of water
- 2 tablespoons of vinegar
- 80 g. Charalambides Christis kefalotyri
- 20 g. mayonnaise
- 10 g. mustard
- 20 g. cream cheese
- 20 dill leaves
- 1 tbsp chopped chives
- Zest and juice of 1 lime
- Salt
- Pepper
Instructions
- Place the eggs in a pot with enough water to cover them and bring them to a boil for 10-12 minutes. Then, move the eggs to a bowl half filled with ice and water.
- After they have cooled down, clean them carefully and cut them in half with a knife, trying to keep the yolk intact.
- In a large bowl, add the water, vinegar and food colouring. Add the egg whites and leave them until you have the desired colour.
- Put the yolks in a second bowl together with the mayonnaise, mustard, cream cheese, kefalotyri, chives, zest and lime juice and season with salt and pepper. Beat with an electric whisk until you have a creamy mixture.
- Transfer the mixture to a star-tipped bag.
- Remove the egg whites from the colour and place them in a pan with absorbent paper. Once they are completely dry, transfer them to a serving plate and fill them with the mixture.
- Garnish with dill and chive leaves.