“Everything” Deviled Eggs
I love deviled eggs anytime of the year, but especially for Easter. Thank you to Chef Jeff Jackson for providing the recipe.
Ingredients
2 tsp. dried minced garlic
2 tsp. dried minced onion
2 tsp. sesame seeds
2 tsp. poppy seeds
1 doz. Hard boiled eggs
1 tsp. dry tarragon
¼ c. mayo
2 Tbsp. lemon juice
2 Tbsp. softened cream cheese
½ tsp. salt
½ tsp. pepper
4 oz. smoked salmon, sliced into 24 pieces
Dry dill weed for garnish
Instructions
1
In a sauté pan over med-low heat, lightly toast the garlic, onion, sesame seeds, and poppy seeds, swirling in the pan for about 3-4 minutes. Set aside to cool.
2
Slice the cooked eggs in half and carefully scoop the egg yolks into a mixing bowl. Add to the yolks the tarragon, mayo, lemon juice, cream cheese salt and pepper. And mix until smooth. Add the toasted spices.
3
Place the yolk mixture into a zipper bag with a small corner snipped out. Pipe the mixture into the egg whites. Garnish each egg with a rolled piece of salmon and sprinkle with dill.
