THE BETTER DEVILED EGG

i know what you’re thinking: why is a jewish girl like you,

alexandra, preparing the least jewish dish ever–deviled eggs? 

well i’ll tell you, curious reader.  i was inspired by this dish

from fresh roast cafe and realized that the fusion of a

traditional jewish delicacy [smoked white fish] and a traditional

church dish [deviled eggs] was just about the best damn thing

i’ve ever experienced.  so here is my version of the better

deviled egg [without measurements, because the only measuring

tool you need to prepare these is common sense, really]:

1.  hard boil some eggs

2.  once cooled, cut in half and scoop out yolks into a bowl

3.  add mayo to yolks (enough to make it creamy, but not too rich)

4.  add brown mustard, garlic powder, salt & pepper

5. remove all of the meat from a smoked trout [be careful of

bones… those things are practically invisible]

6.  add the fish to the yolks, but don’t break it up

too much; it’s nice to have a little bit of texture in each bite

7.  use a small spoon to scoop the mixture back into the egg

whites [if you’re feeling really ambitious, you can use a piping

bag with a large star tip]

8.  top with chopped scallions and smoked paprika

8.  eat at least a dozen within the next five minutes

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