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

Ring in the new year with this tasty appetizer.

Wasabi Deviled Eggs with Salmon Roe

8 large eggs

1/3 cup mayonnaise

2 teaspoons wasabi powder

2 scallions, white and light green parts, finely chopped

Salt

2 tablespoons plus 2 teaspoons salmon roe

Place eggs in pan in single layer. Cover with 1 inch of water. Bring water to boil over high heat, cover pan, remove from heat, let stand 10 minutes. Use slotted spoon to transfer eggs to bowl of ice water to chill for 5 minutes. Peel eggs, halve lengthwise. Scoop yolks into bowl. Mash with fork until smooth. Stir in mayonnaise, wasabi powder, scallions. Season with salt. Spoon yolk mixture back into whites. (At this point, place eggs on platter, covered with plastic wrap, refrigerated for up to 1 day). Top each egg with ½ teaspoon salmon roe just before serving.

Yield: 16 pieces.

Note: Salmon roe, available in refrigerator case near fish at most supermarkets and fish markets, is a cheap and festive alternative to caviar.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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