If my gramma was alive she’d roll her eyes at this recipe.\u00a0 Her deviled eggs are by far still my favorite.\u00a0 But how many times can a person eat the same deviled egg over and over again?\u00a0 I had some leftover caviar….who even says things like that?….and I had to use it quickly.<\/p>\n
Friends were coming for dinner and I had all the right things to make these and, frankly, I’m no caviar expert.\u00a0 I come from a pretty humble lifestyle.\u00a0 To say the least.\u00a0 Anyway, the recipes for caviar on the internet seem to be varitions of the usual suspects….eggs, onion, capers, smoked salmon, potatoes in various forms, and either sour cream or creme fraiche.\u00a0 Sometimes there’s dill.\u00a0 Sometimes there isn’t.<\/p>\n
It’s rather boring, actually, considering it’s such a boojie product.\u00a0 But I’m currently investigating the best ways to eat this stuff and this particular recipe was a favorite so I’m sharing it.<\/p>\n
<\/p>\n
Smoked Salmon Deviled Eggs With Caviar<\/p>\n
6 hard boiled eggs peeled, halved, and yolks removed
\n2 slices smoked salmon
\n12 capers (optional)
\nFresh dill
\nBlack lumpfish caviar **See Note
\n1 heaping tablespoon mayonnaise
\n1 tablespoon sour cream<\/p>\n
Mash the egg yolks with the mayonnaise, sour cream, and chopped fresh dill to taste.\u00a0 Mince the smoked salmon and add to the yolk mixture.\u00a0 Garnish with a caper and the caviar.\u00a0 Voila!<\/p>\n
**Note**\u00a0 Use a wooden utensil to handle the caviar.\u00a0 Metal utensils taint the eggs and mother of pearl spoons are for people who have tons of expendable income.<\/p>\n","protected":false},"excerpt":{"rendered":"
If my gramma was alive she’d roll her eyes at this recipe.\u00a0 Her deviled eggs are by far still my favorite.\u00a0 But how many times can a person eat the same deviled egg over and over again?\u00a0 I had some leftover caviar….who even says things…<\/p>\n","protected":false},"author":1,"featured_media":6271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/20180720_184957.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1D5","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6267"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6267"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6267\/revisions"}],"predecessor-version":[{"id":7618,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6267\/revisions\/7618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6271"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}