Salmon Deviled Eggs w/ Horseradish Garlic Potato Seasoning
A deviled egg that surpasses the picnic. Chef Walt's elevated version is creamy
and rich with all flavours evident
Ingredients:
- eggs hard boiled - 12
- tin of salmon diced - 6 oz.
- Horseradish Garlic Potato Seasoning - 1 1/2 tsp.
- celery salt - 1 tsp.
- dehydrated sweet red pepper - 1 tbsp.
- dry white wine - 2 tbsp.
- Dijon mustard - 1 1/2 tsp.
- white pepper - 3/4 tsp.
- dill finely cut - 1 1/2 tbsp.
- sour cream - 1/2 cup
- Hellmann’s mayonnaise - 1/4 cup
- Paprika -
- bunch of fresh parsley - 1 small
Instructions:
Prepare hard boiled eggs, cool, peel and cut in half.
Remove yokes, place in mixing bowl.
Soak red pepper and rub in white wine for 10 minutes, then add all ingredients
except paprika to yolks.
Using egg beater, incorporate to smooth. Mixture will be thick.
Season to taste with sea salt and white pepper. Place mixture in pastry bag and
pipe into whites. Sprinkle with paprika.
Place a sprig of parsley into side of egg for presentation.
Chill well and serve.
A deviled egg that surpasses the picnic. Chef Walt's elevated version is creamy
and rich with all flavours evident.
