During a recent road trip, I was listening to a Barbara Taylor Bradford audio book. The main characters often referred to Parisian Eggs as a family favorite. They described them as hard boiled eggs with some little fish – anchovy or sardines, I can’t remember which. That got me to thinking about the smoked salmon I had in the fridge for a pasta dish.
I borrowed a small amount to add to deviled eggs. As long as we were going fishy, it seemed like a good idea to top them with a bit of caviar. The result was subtle and attractive. Next time, maybe a little more of the salmon and caviar (as if I always have caviar in the fridge. Mine came from the grocery section at Ikea.)
This was a small batch. You could just use the fishy add-ins for your usual deviled egg mix.
3 hard boiled eggs, sliced in half
1 heaping tablespoon mayonaisse
2 heaping teaspoons mustard (I like dijon, whole grain would compete with the caviar texture)
1 tablespoon smoked salmon
2 small pickles (mine were 1/2 inch wide and 2 inches long)
1 tablespoon finely snipped fresh dill
- Remove the yolks from the eggs and add to food processor
- Add mayo, mustard, salmon, and pickles; process until smooth. (I needed to add a tablespoon of pickle juice to get a consistency that would blend
- Stir in salt and dill
- Top with caviar and a small sprig of dill