Eggs Wreath with Creamy Yolk Filling – A Stunning Brunch Centerpiece
A visually stunning and flavor-packed brunch recipe that transforms simple boiled eggs into an eye-catching wreath centerpiece. The creamy yolk filling is velvety smooth with a touch of Dijon, while fresh herbs and vibrant garnishes make this dish both festive and elegant. Ideal for holidays, bridal showers, and weekend brunch tables
Ingredients
- 12 Large Eggs Hard boiled and peeled
- ½ cup Mayonnaise Full-fat preferred
- 1 tbsp Dijon Mustard Adds tang and depth
- 1 tsp White Vinegar Or use lemon juice
- Salt and Pepper To taste
- 1 tsp Paprika Optional – for garnish or flavor
- Fresh Dill For garnish
- Chopped Chives For topping
- Pomegranate Seeds Optional – for color and crunch
- Microgreens or Arugula For visual wreath effect
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let them sit covered for 10–12 minutes.
- Cool the eggs: Transfer eggs to an ice water bath for 10 minutes to stop cooking and make peeling easier.
- Peel and slice: Carefully peel the eggs and slice each one lengthwise with a clean, sharp knife.
- Remove the yolks: Gently scoop out the yolks into a mixing bowl, keeping the whites intact for filling.
- Prepare the filling: Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
- Fill the egg whites: Transfer the filling to a piping bag (or ziplock bag with a snipped corner) and pipe into each egg white half.
- Arrange the wreath: Place the filled eggs in a circular wreath shape on a serving platter, overlapping slightly if needed.
- Garnish the wreath: Add fresh dill, chives, microgreens, and pomegranate seeds around and between the eggs for a festive touch.
- Chill and serve: Refrigerate for at least 15 minutes to firm up the filling before serving to guests.