Grilled Salmon Deviled Eggs, 4/17/14 - KATV - Breaking News, Weather and Razorback Sports

Grilled Salmon Deviled Eggs, 4/17/14

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Mark Abernathy

Loca Luna & Red Door


 

For every 6 eggs add another egg so you will have an extra yolk for the filling.

Locate the yolk and turn the egg so you can slice through the middle of it. Remove the yolk from the egg halves. I suggest cooking a couple of extra eggs in case one tears up.

 

6 eggs cut in half   

Remove yolk and mash (add 1 more yolk)

Add:

1/8 teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon black pepper

3 tablespoons Mayonnaise

4 teaspoons prepared mustard

3 tablespoons sweet pickle juice

2 tablespoons crème fraiche  or sour cream

1 tablespoon capers    drained well and chopped fine

1 tsp prepared horseradish

2 -3 oz.  grilled salmon   chopped  (over cook fish until it is very firm throughout)

Garnish: Sprinkle of smoked paprika and chopped chives.

If you like your filling a little sweeter add a pinch or two of sugar.

(Crème fraiche recipe is on KATV web site from previous segment on Hazelnut Mousse.)

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