Danish Deviled Eggs with Curried Pickled Herring
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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
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PrintIngredients
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
- Carefully cut eggs in half lengthwise. Remove yolks and mash with a fork.
- 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. - Garnish plate with nasturtium flowers.
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