Turkey Rolls With Deviled Eggs and Mustard-Lemon Sauce

These turkey rolls with deviled eggs make a fresh cold starter with a creamy, savory filling.

A mustard-lemon sauce adds brightness without overpowering the eggs or halal turkey.

Ingredients for 8 rolls

• 8 large slices halal cooked turkey, about 320 g
• 6 large eggs
• 80 g mayonnaise
• 20 g mild mustard
• 20 ml fresh lemon juice
• 10 g fresh chives, finely chopped
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 80 g plain yogurt
• 20 g mild mustard, for the sauce
• 15 ml fresh lemon juice, for the sauce
• 10 ml olive oil

How to make turkey rolls

Cook the eggs

Place the eggs in boiling water and cook for 10 minutes. Cool them immediately in cold water, then peel and chop finely.

Prepare the mimosa filling

Mix the chopped eggs with mayonnaise, 20 g mustard, 20 ml lemon juice, chives, salt and pepper. Mash lightly while keeping some texture.

Fill and roll

Lay the turkey slices flat. Divide the egg mixture between them, leaving a small border. Roll each slice firmly and place seam-side down.

Make the sauce

Whisk the yogurt, remaining mustard, remaining lemon juice and olive oil until smooth. Refrigerate the rolls and sauce for 30 minutes.

Serve chilled

Arrange the rolls on a platter and spoon over a little sauce. Serve the remainder separately so the rolls stay neat.

Conclusion

Turkey rolls with deviled eggs are easy to prepare ahead. Keep them refrigerated and enjoy them within one day for the best texture.