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Recipes |
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House Smoked Salmon Deviled Eggs with Arkansas White River Caviar
Ingredients
- 1 dozen large eggs
- salt
- freshly ground black pepper
- 1/4 to 1/2 cup mayonnaise
- 4 ounces Smoked Salmon, flaked
- Hot Sauce
- 1 ounce, Arkansas White River Caviar
Directions
In a saucepan, add the eggs and cover with water. Add a pinch of salt. Bring the water to a boil and cook for 2 minutes. Remove from the heat and cover for 11 minutes. Remove the eggs from water and place in a bowl of ice water. Allow eggs to sit for 8 minutes. Remove and peel the eggs. Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce. Fold in the smoked salmon and mix well. **If you like your eggs creamy add a little more of the mayonnaise. Place on a serving tray and garnish with the caviar.
Recipe courteous of Felicia Willett, 2007
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