Don't waste Easter's eggs!

Take note – story published 1 year ago

In case you are among those who have dyed and boiled enough eggs for a small village, LSM's Latvian language service offers four simple recipes with traditional and non-traditional Latvian ingredients to make your life easier.

Sandwich spread


  • 3 eggs
  • 3 tablespoons mayonnaise
  • fresh basil or other herbs, optional sesame seeds
  • pinch of black pepper

Grate eggs, add black pepper and herbs of choice. Mix with mayo, spread on bread, garnish with sesame seeds.

Avocado deviled eggs


  • 1 avocado
  • 3 eggs
  • pinch of black pepper
  • salt

Slice eggs in half lengthways, remove the yolks, blend with avocado. Spoon or pipe the mix back into the egg whites. Top with salt and pepper.

Nettle soup


  • 4 bunches of nettles
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 4 potatoes
  • 1 handful of barley groats
  • 1.5 liter of stock
  • 4 eggs
  • 1 tablespoon olive oil
  • salt, pepper
  • herbs of choice
  • sour cream or plain yogurt, to serve

Pour stock in a pot. Rinse barley groats, add to the pot, bring to a boil. While the barley is simmering, fry onion and garlic in a skillet until translucent. Add grated carrots and fry until golden. When the barley has boiled for 10 minutes, add the fried vegetables and diced potatoes. Blanch the nettles in boiling water, chop. When the potatoes are soft, add nettles to the soup and bring to a boil. Serve with herbs, eggs and cream.

Mackerel salad


  • 200 g low-fat cottage cheese
  • 1 tomato
  • 1 can of mackerel in tomato sauce
  • 3 eggs
  • 4 tablespoons plain yogurt
  • chives, parsley or other herbs 
  • black pepper

Dice the tomato, eggs, chop the herbs, mince the mackerel and cottage cheese with a fork. Mix everything with the plain yogurt and pepper. Serve with bread or boiled potatoes.

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