Bon Appetit/December 2002

Deviled Eggs with Sour Cream, Chives, and Salmon Roe
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
20 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
24 large hard-boiled eggs, peeled, halved lengthwise 2/3 cup sour cream 1/3 cup mayonnaise
1/4 cup chopped fresh chives 1 tablespoon Dijon mustard 2 teaspoons fresh lemon juice
3/4 teaspoon salt 1/2 teaspoon ground black pepper 1-4-ounce jar salmon roe or golden whitefish roe



1 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. Garnish each egg half with 1/4 teaspoon roe and serve.

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