Best 3 Deviled Eggs With Sour Cream Chives And Salmon Roe Recipes
Deviled eggs with sour cream, chives, and salmon roe are a delicious and elegant appetizer that is perfect for any occasion. This classic dish is made with hard-boiled eggs that are mashed and mixed with a variety of ingredients, including mayonnaise, mustard, and seasonings. The eggs are then topped with a dollop of sour cream, a sprinkle of chives, and a few salmon roe. The result is a creamy, flavorful dish that is sure to please everyone at your party.
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DEVILED EGGS WITH SOUR CREAM, CHIVES, AND SALMON ROE
Categories Dairy Egg Fish Mustard Appetizer No-Cook Mayonnaise Winter Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 9
Steps:
- 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.
SMOKED SALMON DEVILED EGGS
Provided by Ina Garten
Time 1h15m
Yield makes 16 appetizers
Number Of Ingredients 10
Steps:
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
- Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
- To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
- When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
DEVILED EGGS WITH CAVIAR AND SALMON ROE
Provided by Marc Murphy
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the roasted garlic: Preheat the oven to 400 degrees F.
- Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
- For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
- Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
- Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your deviled eggs.
- Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. For perfectly hard-boiled eggs, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a rapid boil, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Make sure your eggs are completely cool before you peel them. This will help prevent the whites from sticking to the shells.
- Use a sharp knife to cut the eggs in half. This will give you clean, even halves.
- Scoop out the yolks carefully. Don't break the yolks, or your deviled eggs will be messy.
- Mash the yolks with a fork or in a food processor until they are smooth. You can add a little mayonnaise, sour cream, or yogurt to help them along.
- Season the yolks with salt, pepper, and other desired spices. You can also add herbs, cheese, or other mix-ins.
- Pipe the yolk mixture into the egg white halves. You can use a pastry bag fitted with a star tip or simply spoon the mixture into the whites.
- Garnish the deviled eggs with chives, salmon roe, or other desired toppings.
Conclusion:
Deviled eggs are a classic appetizer that is always a hit at parties and gatherings. They are easy to make and can be customized to your liking. With a little creativity, you can create deviled eggs that are both delicious and visually appealing. So next time you are looking for an easy and impressive appetizer, give deviled eggs a try!
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