Looking for an easy appetizer, light lunch or fancy side dish that will knock the socks off of your guests? Try this scrumptious twist of a classic favorite.
*Depending on the crowd, and how many eggs they can eat, you may need to double this recipe. If they are anything like my husband, better triple the recipe! He can probably put down a half dozen by himself, which makes sense when you put the entire egg in your mouth at once. But I digress.
Here is our original creation. Try it out & let me know what you think!
YOU WILL NEED:
Filling:
STEPS:
*Hint: I've given the easy directions in bold, my "chef's tips" are below, for those of you who need a bit more instruction.
1. Cook the eggs, simmering for 10-12 min.
(For those of you who haven't the foggiest of how to do this first step, be not ashamed, nor afraid. I had to look this up the first time I boiled eggs. Even though I watched my mom make these for years, I never paid attention to how long she boiled them.)
Fill a medium saucepan or pot halfway with water. Bring to a boil. Toss in about a teaspoon of salt (the eggs are porous and will absorb the salty goodness and is why Easter eggs always end up crazy colors inside.) Carefully lower the eggs into the salted water with a slotted spoon. Cover. Reduce heat to LOW. Cook 11 minutes (10 min=medium boiled and harder to extrude; 12 min=hard boiled and slightly green).
2. Cool & peel eggs.
Immediately remove cooked eggs to a bowl of icy water. Let cool. To peel, gently tap the egg lightly on a hard surface, rotating until you've tapped the entire egg, including the top and bottom. Peel eggs and dunk in water to rinse off shell pieces. Set aside.
3. Slice eggs in half lengthwise, then squeeze yolk into a bowl. Place egg whites on a plate or egg dish.
4. Smash yolk with onions, caper juice, salt, pepper, mayo & sriracha. Blend until creamy. Fold in capers.
Feel free to toss into a food processor to make a quick job of this step. Add more mayo and juice as needed.
5. Fill empty egg whites with yolk mixture.
For a rustic look, just grab 2 spoons and gently scrape the yolk mix into the egg whites.
For a more fancy (and frankly, easier) method, fill a plastic baggie with the mixture. Use scissors to snip off a tiny triangle. Pipe the creamy egginess into the white receptacles. (Okay, okay, squeeze the yolk into the empty egg whites.)
6. Add toppings & Enjoy!
Top each filled egg with 1 salmon "rosebud" + a tiny spoon of caviar pearls + a dot of sriracha. Sprinkle the whole dish with paprika & parsley.
I dare you to make it to the table without popping one of these beauties in your mouth!
A Note about Caviar:
For those who have never had the pleasure of tasting caviar (shame on you!), let me enlighten you. Caviar is a royal delicacy made from the eggs (roe) of a fish, generally used as a spread or a topping. Authentic caviar comes from the wild sturgeon from the Caspian & Black Sea--kind of in the way that France has the rights to calling real sparkling wine "Champagne" from the Champagne region--but there are other types of roe made from fish like salmon, trout, lumpfish, whitefish, cod and other sturgeon species.
Don't let the term "fish eggs" scare you or turn you off. There are so many different types out there and you should try several of them as they each impart a different buttery, salty flavor and luscious texture to your foods. Not to mention, they are good for you! They are rich sources of Vitamins A, B & D, Potassium, Riboflavin, Pantothenic Acid, Omega-3 Fatty Acids (USDA)--who knew!? As for brands, we used "Caviar Russe" for this recipe and they provide a mild, non-fishy, exquisite pop of flavor to this dish.
Are you a caviar fan? What do you think of this dish?
*Depending on the crowd, and how many eggs they can eat, you may need to double this recipe. If they are anything like my husband, better triple the recipe! He can probably put down a half dozen by himself, which makes sense when you put the entire egg in your mouth at once. But I digress.
Here is our original creation. Try it out & let me know what you think!
YOU WILL NEED:
Filling:
- 1/2 dozen organic eggs
- 1 green onion, chopped
- 1/8 tsp Himalayan salt (plus 1 tsp for boiling eggs)
- 1/8 tsp fresh cracked pepper
- 5 T mayonnaise, or as needed
- Dash of sriracha sauce (or hot sauce)
- 1 tsp capers (or can use chopped olives/pickles)
- 1 tsp caper juice (or white vinegar)
- 1 oz smoked salmon with dill, sliced into thin strips and rolled into "rosebuds"
- paprika
- sriracha/hot sauce
- Finely chopped fresh parsley
- Optional (but totally worth it): 1 jar caviar
STEPS:
*Hint: I've given the easy directions in bold, my "chef's tips" are below, for those of you who need a bit more instruction.
1. Cook the eggs, simmering for 10-12 min.
(For those of you who haven't the foggiest of how to do this first step, be not ashamed, nor afraid. I had to look this up the first time I boiled eggs. Even though I watched my mom make these for years, I never paid attention to how long she boiled them.)
Fill a medium saucepan or pot halfway with water. Bring to a boil. Toss in about a teaspoon of salt (the eggs are porous and will absorb the salty goodness and is why Easter eggs always end up crazy colors inside.) Carefully lower the eggs into the salted water with a slotted spoon. Cover. Reduce heat to LOW. Cook 11 minutes (10 min=medium boiled and harder to extrude; 12 min=hard boiled and slightly green).
2. Cool & peel eggs.
Immediately remove cooked eggs to a bowl of icy water. Let cool. To peel, gently tap the egg lightly on a hard surface, rotating until you've tapped the entire egg, including the top and bottom. Peel eggs and dunk in water to rinse off shell pieces. Set aside.
3. Slice eggs in half lengthwise, then squeeze yolk into a bowl. Place egg whites on a plate or egg dish.
4. Smash yolk with onions, caper juice, salt, pepper, mayo & sriracha. Blend until creamy. Fold in capers.
Feel free to toss into a food processor to make a quick job of this step. Add more mayo and juice as needed.
5. Fill empty egg whites with yolk mixture.
For a rustic look, just grab 2 spoons and gently scrape the yolk mix into the egg whites.
For a more fancy (and frankly, easier) method, fill a plastic baggie with the mixture. Use scissors to snip off a tiny triangle. Pipe the creamy egginess into the white receptacles. (Okay, okay, squeeze the yolk into the empty egg whites.)
6. Add toppings & Enjoy!
Top each filled egg with 1 salmon "rosebud" + a tiny spoon of caviar pearls + a dot of sriracha. Sprinkle the whole dish with paprika & parsley.
I dare you to make it to the table without popping one of these beauties in your mouth!
A Note about Caviar:
For those who have never had the pleasure of tasting caviar (shame on you!), let me enlighten you. Caviar is a royal delicacy made from the eggs (roe) of a fish, generally used as a spread or a topping. Authentic caviar comes from the wild sturgeon from the Caspian & Black Sea--kind of in the way that France has the rights to calling real sparkling wine "Champagne" from the Champagne region--but there are other types of roe made from fish like salmon, trout, lumpfish, whitefish, cod and other sturgeon species.
Don't let the term "fish eggs" scare you or turn you off. There are so many different types out there and you should try several of them as they each impart a different buttery, salty flavor and luscious texture to your foods. Not to mention, they are good for you! They are rich sources of Vitamins A, B & D, Potassium, Riboflavin, Pantothenic Acid, Omega-3 Fatty Acids (USDA)--who knew!? As for brands, we used "Caviar Russe" for this recipe and they provide a mild, non-fishy, exquisite pop of flavor to this dish.
Are you a caviar fan? What do you think of this dish?