Danish Deviled Eggs with Curried Pickled Herring
Description
Courtesy of Lucinda Hutson—When I lived in Denmark, I loved Karry Sild, or pickled herring in a rich curry mayonnaise, on open-faced sandwiches on rye bread, so why not as a filling for deviled eggs? Enjoy with a cold shot of aquavit (makes tequila seem tame!) or a Danish Elephant Beer.Ingredients
At a glance
Main Ingredient
Eggs
Course/Dish
Sides
Hors d oeuvres
12 eggs, hard-boiled, peeled
2 T. finely minced green onion (or part shallot)
2 T. finely minced green apple
2 T. finely minced carrot
2 T. chopped fresh dill
1 t. dry mustard
1 T. whole grain mustard
1 T. sweet pickle relish
3 T. mayonnaise
2 T. sour cream
Salt and lemon pepper
4 oz. pickled herring, patted dry and chopped
2 T. finely minced green onion (or part shallot)
2 T. finely minced green apple
2 T. finely minced carrot
2 T. chopped fresh dill
1 t. dry mustard
1 T. whole grain mustard
1 T. sweet pickle relish
3 T. mayonnaise
2 T. sour cream
Salt and lemon pepper
4 oz. pickled herring, patted dry and chopped
Methods/steps
Carefully cut eggs in half lengthwise. Remove yolks and mash with a fork.
Mix remaining ingredients into the yolks, adding the chopped herring at the end. Generously heap into egg white halves and chill. Garnish just before serving.
Garnish: Sprinkle with paprika, green onion, chives, fresh dill and a sprinkling of whole yellow mustard seeds.
Garnish plate with nasturtium flowers.
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