Fine Cooking (December 2009/January 2010)
So the kids called each other the worst non-swear they could think of. They called each other "deviled eggs."
We suppose they thought the word "devil" gave the phrase an edge. And, hey, who could punish their kid for using such an innocuous phrase? But we just love the thought of Zach's uncle teasing his mom as a young kid until she stamped her feet and said, "Oooo, you...deviled egg!!"
Anyway, we think of that every time we eat deviled eggs now.
What's that got to do with New Year's Eve? Not much (unless your resolution is to swear less in 2010). But the truth is we've been asked by several different people for some of our favorite party-food recipes that could work for New Year's Eve. And these eggs are at the top of our list.
These are pretty standard deviled eggs, but the salmon really dresses them up nicely. They're sumptuous little bites, and the tastes -- salmon, chives, red onion, lemon, capers -- really come together for a fresh, bracing flavor that's a great contrast to the creamy whipped egg yolks. We think they'd be fabulous for a classy or casual New Year's soiree.
If you're looking for other ideas for your New Year's menu, here are a few more dishes we've made and think would be great for just about any party you're throwing. Try them -- we think you'll have a devil of a good time. Happy New Year, everyone!
- Asiago Potatoes
- Beet-and-Burrata Crostini
- Pancetta Wrapped Peaches with Basil and Aged Balsamic (though these would only be good if you can get good peaches)
- Sesame Tempura Green Beans
- EJ's Simple Ribs
- Asiago Stuffed Dates with Bacon and Smoked Paprika
- Arugula and Fava Bean Crostini
- Tiny BBQ Pork Sandwiches
Smoked Salmon Deviled Eggs
Fine Cooking (December 2009/January 2010)
Subscribe to Fine Cooking
(This photo: Fine Cooking)
Yields 12.
INGREDIENTS
-- 6 large hard-cooked eggs
-- 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
-- 1/4 cup thinly sliced fresh chives
-- 1/4 cup mayonnaise
-- 2 Tbs. minced red onion
-- 2 Tbs. capers, rinsed and finely chopped
-- 1 Tbs. fresh lemon juice
-- 1/2 tsp. packed finely grated lemon zest
-- Freshly ground black pepper
Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
