Devilled Eggs With Caviar and Smoked Salmon
This is my go-to appetizer for Shabbat Dinners or family Events. It’s really simple, and always extremely well received. I am told these are excellent, but as the unfortunate consequence of having been forced (as a child) to eat cold eggs with catsup, I wouldn’t know. Don’t be too concerned about the cost of the ingredients. A 2 oz. jar of Romanoff black lumpfish caviar can be found in most supermarkets for less than $9 and will keep, refrigerated for months. This recipe requires only one teaspoon so you can count on having enough for making this a dozen times. Concerning the smoked salmon, a 3oz pack of wild-caught sliced will cost even less than the caviar. Half of one slice in a will more than suffice for the devilled eggs, and I know you’ll find a use for the rest!
6 eggs, boiled
1 tsp Dijon-style mustard
1/3 cup mayonnaise
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried dill weed
1 tsp black lumpfish caviar
1/2 oz smoked salmon, cut into thin strips
dash sweet paprika
1. Boil, cool and peel the eggs. Halve the eggs and remove the yolks.
2. Mash the yolks with a fork and combine with the mustard, mayonnaise, onion powder, salt, pepper and dill.
3. Lightly spoon the egg yolk mixture into the egg halves. Top each with a strip of salmon and a few grains of caviar.
4. Sprinkle with paprika and serve at once or refrigerate, loosely covered, for up to six hours.
Preparation Time: 30 minutes
Serving size: 1/12 of a recipe (1.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.