Eggs with different toppings

Deviled Eggs

1. Boil the eggs 8 minutes, cool them in cold water. 
2. Cut the eggs in halves, carefully pick out the egg yolks and put them in a bowl.
3. Mash the egg yolks with a fork together with the other ingredients.
4. Put the mix back into the egg whites and serve.

Swedish Shrimp Salad

1. Put the eggs into boiling water and cook for 8 minutes. Rinse in cold water. When cool, split the eggs into halves. Remove the shell underneath of the egg halves, enabling them to stand steadily on a dish.
2. Peel the shrimps and put them into a bowl. If you use marinated or frozen shrimps, squeeze out some of the liquid in order to avoid the salad getting too watery. 
3. Finely chop the red onion, dill and chives. Put into the bowl.
4. Add the rest of the ingredients into the bowl and mix well. Spread the mixture onto the boiled egg halves. Garnish with dill or chopped chives.

Hash with anchovy, eggs and onions

1. Peel and chop four of the boiled eggs and put into a bowl.
2. Chop the red onion and the anchovies, save the liquid. Put the chopped onion and the anchovies into the bowl.
3. Add chopped dill, chives, the liquid from the anchovies and mayonnaise.
4. Season with pepper.
5. Peel and divide the rest of the eggs into halves. Remove the shell underneath of the egg halves, enabling them to stand steadily on a dish. Spread the mixture onto the boiled egg halves. Garnish with dill.