CHEF JEFF — ONE BYTE AT A TIME: Salmon Deviled EggsHere is an egg recipe for a classic holiday finger food.
By: Herald Staff Reports,
According to a recent national survey, nearly 20 percent of Americans have turned to eggs more frequently since the start of the recession. With this in mind, here is an egg recipe for a classic holiday finger food.
Salmon Deviled Eggs
6 large eggs
½ cup mayonnaise
¼ cup smoked salmon, finely chopped
1 tablespoon fresh dill, chopped
¾ tablespoon original Tabasco® brand pepper sauce
1/8 teaspoon salt
Hard-boil eggs; peel and cool. Cut eggs lengthwise in half; carefully remove yolks.
Stir egg yolks, mayonnaise, smoked salmon, dill, Tabasco sauce and salt in a large bowl. Spoon the filling into the egg whites, mounding it slightly, or pipe the filling with a rosette tip. Store in refrigerator until ready to serve.
Garnish eggs with a small piece of smoked salmon and dill sprig.
Yield: 12 halves.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.