Deviled Eggs are Back!

My friend and neighbor Kemp Minife had a great post about Deviled Eggs on her blog for Gourmet Live: 5 Delightfully Deviled Eggs.I hadn't thought about Deviled Eggs as  Passover Appetizer, but they're perfect!  Thanks so much for the idea Kemp! There are so many things you can do to update this 1950's, 60's and 70's appetizer staple.  Take a look at Kemp's blog for great ideas.




Deviled Eggs with Smoked Salmon

I updated mine by using low-fat mayonnaise, a little Dijon mustard, cayenne, some capers and topped with s small slice of 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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