CHEF JEFF — ONE BYTE AT A TIME: Salmon Deviled Eggs

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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.

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