Smoked Salmon Deviled Eggs with a Wasabi Kick
|Smoked Salmon Deviled Eggs with Wasabi Caviar|
You know the feeling after boiling up a dozen or more eggs. The excitement of an artist with a fresh canvas coloring your beauties the hues of the rainbow. Fantasmically colorful in the basket of straw grass and then the realization that you will be stuck eating hard boiled eggs in your lunch for the next week.
Oh yeah, that. The kids love the dipping and dying, hiding and hunting, but the eating? Are you kidding? What to do, then what to do.
I say reward yourself with a grown up treat. When you are at the grocery store getting those holiday supplies and egg dye, pick up a small 4 ounce package of smoked salmon and whip up these yummy deviled eggs. If you are feeling extra extravagant order some of my favorite vegetarian wasabi caviar to dab on the top. Indulge yourself, and maybe when asked to bring a little appetizer for cocktails these will come to mind.
Happy Spring! Happy Easter!
Smoked Salmon Deviled Eggs
Makes 12 appetizers
6 hard boiled eggs, cut in half horizontally
6 egg yolks
1/4 cup mayonnaise
2 tablespoons sour cream
1/8 cup smoked salmon, finely chopped
Pinch of ground black pepper
Cavi-art Wasabi Caviar
In the bowl of a mini-food processor, blend yolks, mayonnnaise, sour cream and salmon until smooth and dreamy. Add black pepper and taste for salt (salmon will usually be plenty salty, so you may not need any more.) Pipe into egg white halves, garnish with Wasabi Caviar. (Note: I colored my eggs and what fun that it tinted the whites just a bit. Stuff happens.) Try just a dab of prepared wasabi if the caviar is too hard to find.
|Smoked Salmon and Wasabi — Yum!|
Cavi-Art Wasabi Caviar is available on line at igourmet.com
Gourmelli – Cavi-art http://www.gourmelli.co.uk/shop/delicattesen/Cavi-art
Cavi-Art from Denmark http://www.cavi-art.dk/Default.asp?ID=99