Looking for an easy, delicious appetizer to wow your friends and family this Easter or your next potluck? Look no further. Deviled eggs are a classic party favorite finger food that (most) everyone enjoys, don’t require a ton of ingredients, and won’t take you long to whip up. Here at the fish market we like taking them to the next level with a few easy tweaks.
INGREDIENTS:
12 Eggs
6 Tbsp mayonnaise
4 Oz. smoked salmon
Jar of your favorite caviar (we like sturgeon)
2 Tsp dijon (or your favorite) mustard
2 Tsp apple cider vinegar
Salt and pepper to taste
Few shakes of our favorite hot sauce
HOW TO MAKE THEM:
Put 12 eggs in a pot, cover with cold water, and bring to a boil. Once they boil you can add a tsp. of baking soda if you’d like, to make them easier to peel. Cover with lid, remove from heat and set a timer for 12 min. Don’t go longer or your eggs could turn green and ugly. While they are cooling prepare an ice bath. After 12 minutes remove eggs and place in the ice water. Once they are nice and cool, it’s peeling time! After peeling, cut the eggs in half lengthwise and scoop yolks into a mixing bowl and place whites on a plate. Now it’s time to whip these into a simple masterpiece. Add 4oz of smoked salmon to the bowl, with the mayo, dijon mustard, and apple cider vinegar. Add a bit of salt and pepper to taste. At this point you can get creative with your filling and experiment if you’re feeling brave. We like it a bit spicy so we add a few dashes of Secret Aardvark hot sauce. Now grab a fork or your favorite wooden spoon and mix and mash it up until you get it nice and creamy with no big chunks. Good job. Time to stuff some huevos!
Add the filling to the half egg whites until they are nice and full and look well rounded. Now is time to make them look and taste extra fancy! We like sprinkling them with a bit of smoked paprika for a nice pop of color and topping with our salmon or sturgeon caviar. Set them on your favorite serving platter and serve them up. Time to eat!
