Category:
Appetizers

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

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.”

For 1 Person(s)

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.