|Deviled Eggs with Smoked Salmon|
To help them travel well, I boiled the eggs the night before, cut them in half and scooped out the yolk with a tiny spoon. I put the white part in a plastic container, and prepared the yolks ahead of time and put that in another plastic container. I brought a small ice-cream scooper, about the size of a cherry, with me to fill the eggs when I arrived. I also cut up the smoked salmon into 1 - 1 1/2 inch slices the the night before and put them in a zip-lock bag. I brought the paprika with me to top the eggs after they were placed on the platter. I knew that my host's kitchen would be busy, so it was important to do as much ahead of time as possible.
Deviled eggs are a great Passover appetizer, but don't forget about them for Easter. If the bunny drops lots of eggs at your house, they're perfect!
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