Danish Deviled Eggs with Curried Pickled Herring

Category: 
Appetizers

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."

Super easy

Danish Deviled Eggs with Curried Pickled Herring

Ingredients

For 1 Person(s)

Recipe

  • 12 eggs, hard-boiled, peeled
  • 2 tablespoons finely minced green onion (or part shallot)
  • 2 tablespoons finely minced green apple
  • 2 tablespoons finely minced carrot
  • 2 tablespoons chopped fresh dill
  • 1 teaspoons dry mustard
  • 1 tablespoons whole grain mustard
  • 1 tablespoons sweet pickle relish
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Salt and lemon pepper
  • 4 ounces pickled herring, patted dry and chopped

Danish Deviled Eggs with Curried Pickled Herring Directions

  1. Carefully cut eggs in half lengthwise. Remove yolks and mash with a fork.
  2. 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. 
  3. Garnish plate with nasturtium flowers.

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