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Friday, May 7, 2010

Deviled Eggs with Salmon, Caviar & Wasabi

These are not the eggs to serve at the neighborhood picnic! Save these for a special occasion and serve with a favorite wine. 

4 Large Eggs
1/4 -1/2 cup Mayonnaise
1 oz Smoked Salmon, finely diced
1 1/2 TB Fresh Dill, finely snipped
1 1/2 TB Fresh Chives, finely snipped
1 small Shallot, finely minced
1 1/2 tsp Dry Wasabi
1/4 oz Sturgeon Roe

Place eggs in a medium saucepan. Add enough cold water to cover, add salt, and bring to a simmer over medium heat. As soon as water begins to simmer, cover pot and take off heat. Let eggs sit in pot for ten minutes, then drain the eggs and allow to cool.

Cut eggs in half lengthwise. Carefully scoop out the yolks and place in a bowl. Set aside the whites. With a fork, mash the yolks until smooth. Add the smaller amount of mayo and all remaining ingredients, except for the roe. Combine well. If mixture is too thick, add more mayo until easily spoonable. Fill egg whites with enough filling so it has a slightly rounded dome. If not serving immediately, gently cover and chill until needed.

Right before serving, add a dollop of caviar to each egg half and garnish with a tiny dill sprig or more finely minced chives.

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