| Recipes - Deviled
Eggs Pacific Northwest Style |
|
| |
from
Jean Yates, Avalon owner
This is a delect
read more
MORE INFORMATION
| Recipes - Deviled
Eggs Pacific Northwest Style |
|
| |
from
Jean Yates, Avalon owner
This is a delectable appetizer for alfresco dining.
The smoked salmon in the mix adds a salty/sweet buttery richness that
adds a whole new dimension to the lowly deviled egg.
Have with Pinot gris or sauvignon blanc. Recommended
wines are listed at right.
|
|
| |
| |
Deviled Eggs Pacific
Northwest Style
Ingredients:
1 dozen eggs, homegrown or free range are best
1 6 oz package wild caught smoked salmon
6 Tablespoons Best Foods or Hellmans Mayo
1/8 teaspoon dry mustard powder or 1/2 teaspoon dijon mustard
1 teaspoon wine vinegar
1/2 teaspoon finely minced basil or dill
powdered chipotle pepper to dust on top
Boil
eggs, cool, peel, and cut into halves, reserving the yolk in a separate
bowl.
Reserve enough salmon from the package to place a
dot on top of each egg, flake the rest and mix into yolks.
Add to yolks and salmon- mayo, mustard, minced herbs,
vinegar. Mix to a rough puree.
 Stuff eggs with mixture, decorate with dab of salmon
and optional chipotle powder.
|
|
| |
|
|
