Smørrebrød with Smiling Eggs, Curry Mayo and Prawns

Smiling Eggs with Curry Mayo and Prawns © kvalifood.com

Smiling eggs are a classic Danish smørrebrød, named because the halved eggs lie with the yellow yolk facing up and look like smiling faces. It is a dish many Danes know from childhood lunches. The curry mayo adds a mild, warm spice that works surprisingly well with the hand-peeled prawns and the creamy eggs. Curry on smørrebrød is, incidentally, a legacy from the colonial era, when Denmark imported spices from the East Indies, and it has become part of the Danish food tradition.

Smiling eggs with curry mayo and prawns assembly © kvalifood.com
Smiling eggs with curry mayo and prawns assembly © kvalifood.com

Ingredients

Yields 4 servings

Curry mayo

  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tsp mild curry powder
  • ½ tsp turmeric
  • 1 tsp lemon juice
  • salt

Assembly

  • 4 slices dark rye bread
  • Butter, for the bread
  • 4 eggs, boiled for 9 minutes, halved
  • 100 g hand-peeled prawns
  • Chives
  • Chervil
  • Coarsely ground black pepper

Directions

Curry mayo

Mix the mayo, crème fraîche, curry, turmeric and lemon juice together. Season to taste.

Assembly

Butter the rye bread. Spread the curry mayo. Place the halved eggs yolk-side up — two halves per smørrebrød. Arrange the prawns around the eggs. Garnish with chives, chervil and pepper.