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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

  1. 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.
  2. After they have cooled down, clean them carefully and cut them in half with a knife, trying to keep the yolk intact.
  3. In a large bowl, add the water, vinegar and food colouring. Add the egg whites and leave them until you have the desired colour.
  4. 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.
  5. Transfer the mixture to a star-tipped bag.  
  6. 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.
  7. Garnish with dill and chive leaves.
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