How to Make Easter Eggs

by Karin Siöö

Egg halves are a must when celebrating Easter but we try to vary them every year. Many recipes include mayonnaise but these are "fresher" with a pesto made with dill. Try them!


  • 200 Milliliters Dill
  • 8 Eggs (hardboiled)
  • 32 Prawns
  • 75 Milliliters Almonds
  • 1 Garlic clove
  • 75 Milliliters West Botnia cheese (or another aged cheese)
  • 5 Tablespoons Cold-pressed canola oil
  • Salt & pepper
  • Instructions

    Step 1

    If you're into prepping, hardboil 8 eggs and then keep them cold. When you're closer to serving, cut each egg in 2 halves.

    Step 2

    Pour your almonds to your blender.

    Step 3

    Add the garlic clove.

    Step 4

    Add the chopped dill; I used some frozen and some fresh.

    Step 5

    Start the machine and chop it up. Scrape down what's clinging to the sides.

    Step 6

    Then add the (grated) cheese. Mix again and then add the oil. Stir and move to a container.

    Step 7

    Refridgerate for at least 1 hour. When you're about to serve these little buggers, add salt and pepper. The cheese is kind of salt so go easy with that.

    Step 8

    Upon serving; place a spoonful of the dill pesto on each piece of egg.

    Step 9

    Like so.

    Step 10

    On each egg place 2 prawns and some fresh dill.

    Step 11

    Enjoy on your Easter buffet or with coldcuts any day of the year! We had besides these eggs a quiche with red beets & goat's cheese, pate, lemon asparagus and a Swedish speciality with herring.

    Step 12

    This recipe comes from the recipe app "Mitt Kök".