Deviled Eggs With Sour Cream, Chives, And Salmon Roe Recipe - Cooking Index
Deviled Eggs With Sour Cream, Chives, And Salmon Roe Recipe - Cooking Index
Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used.
Type: Eggs| 24 teaspoons | 120ml | Hard-boiled eggs - peeled, and (large) |
| Halved lengthwise | ||
| 2/3 cup | 157ml | Sour cream |
| 1/3 cup | 78ml | Mayonnaise |
| 1/4 cup | 36g / 1.3oz | Chopped fresh chives |
| 1 tablespoon | 15ml | Dijon mustard |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Salmon roe - (4 oz) | |
| = (or golden whitefish roe) |
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.
This recipe yields 20 servings.
Source:
Bon Appetit, December 2002
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