Deviled Eggs with Sour Cream, Chives, and Salmon Roe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used. Ingredients:
24 large hard-boiled eggs, peeled, halved lengthwise |
2/3 cup sour cream |
1/3 cup mayonnaise |
1/4 cup chopped fresh chives |
1 tablespoon dijon mustard |
2 teaspoons fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
1 4-ounce jar salmon roe or golden whitefish roe |
Directions:
1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.
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