A great tiny kitchen trick is to use yogurt with a little bit of salt to substitute for sour cream.
Eggs and eggs! Adding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work. Most fish roe contains several essential vitamins and minerals and is also high in protein and amino acids and low in calories, so it makes quite a healthy addition to any dish.
EQUIPMENT: wooden cutting board, chef’s knife, two bowls
Deviled Eggs Two Ways, Plus Something Fun
Cuisine: AmericanDifficulty: Easy3
servings30
minutesAdding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work.
Ingredients
3 large hard boiled eggs, chilled, peeled & halved
- Deviled Eggs 1
2 teaspoons organic yogurt
1 teaspoon Kewpie or other mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh chives
1/2 teaspoon fresh lemon juice
dash sea salt
a grind or two black peppercorns
3 teaspoons salmon roe
- Deviled Eggs 2
several grinds mixed peppercorns
1/4 teaspoon caper liquid
1 teaspoon Kewpie or other mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh dill
3 teaspoons tobiko (flying fish or smelt roe), capelin, or lumpfish roe.
Directions
- Gently remove the yolks into two small bowls and arrange the whites on a decorative plate. It’s not important to get all of the yolk out. Try not to break the whites.
- Mix the ingredients for each type together excluding the roes.
- Carefully spoon each mixture into each of 3 halves. If you like more ‘devil,’ increase the Dijon mustard and decrease the mayonnaise.
- Top the yogurt one with salmon roe and the other one with tobiko, capelin, or lumpfish roe. You want a small roe with a contrasting color to the yolk mixture.
- Optionally garnish the top of each egg with chives.
- Chill for at least 30 minutes.
- Something Fun
- Try Japanese Inspired Deviled Eggs.
