Wednesday, December 1, 2010

Fyllda Ägghalvor (Deviled Eggs with Lox)

Deviled Eggs with Dill and Lox

Deviled eggs are a ubiquitous party appetizer in Sweden. The addition of cured or smoked salmon and dill is simple and delicious, like the best food is. The trick to making these authentically Swedish is to leave off the garlic and onion. I had a boyfriend in Sweden once who literally asked me [in Swedish], "You stink! Did you eat garlic this week?" I found the comment particularly ironic coming from a guy who'd eat surstromming.

12 hardboiled eggs
4 Tbl Whole Grain Mustard
1/3 Cup Sour Cream
1/4 Cup Heavy Cream
1/2 White Pepper
2 tsp Salt (or to taste)
Juice of 1/2 lemon

Lox, Gravlax or Soft Smoked Salmon & Fresh Dill

Peel and cut the eggs in two. Remove and mash the yolks with the remaining ingredients. Make sure you taste it as you go.

Get the mash into a very fine paste and run it through a pastry piping tube with a star tip, filling the egg halves from the bottom as illustrated below.

Garnish with a thin slice of rolled Lox or Smoked Salmon and a generous sprig of fresh dill.

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