12 hard-boiled eggs, halved lengthwise
for the filling:
3 tablespoons-1/4 cup mayonnaise
2 tablespoons sour cream
1/4 cup chopped onion
1 teaspoon Dijon mustard
freshly ground black pepper
“everything” seasoning mix:
1 1/2 teaspoon dehydrated minced onion
1 1/2 teaspoon dehydrated minced garlic
1 teaspoon mixed black and white sesame seeds
1 teaspoon poppy seeds
pinch kosher salt
2 oz smoked salmon (lox), cut into 1/4 inch squares
2 tablespoons nonpareil capers, drained
thinly sliced red onion, cut into small triangles
Use a mini prep (I used this), food processor or blender to thoroughly mix together the filling ingredients until fairly smooth. Spoon an equal amount into each of the egg halves.
In a small bowl, mix together the everything seasoning mix.
Divide the toppings between the eggs, pressing the capers into to egg mixture so they don’t roll away. Sprinkle with everything seasoning.
Refrigerate until ready to serve.
Use leftover everything seasoning in another recipe.
Yield: dozen eggs (so 24 halves)
This year Easter and Passover overlap. While Chrismukkah and even Thanksgivukkah get a lot of press, I’ve heard nary a peep about this holiday. We celebrate both and as neither of us is religious in the slightest, its really all about the food. As such, I thought it was time to bridge the gap and make some fusion food. It’s a nod to the fact that is is also April Fool’s Day, decorating an egg as if it was a bagel seemed to fit right in. The deviled potatoes I made a few years back would fit right in too.
Nothing says Easter like hardboiled eggs and by extension, deviled eggs. I have nearly 20 deviled egg recipes here on the blog (although oddly, not any from the last 3 or so years) but one can never have too many!
This recipe takes its flavor from one of my all-time favorite foods: the everything bagel and lox platter. While bagels are not acceptable for Passover, the flavors are (unless you follow the prohibition against sesame, mustard and poppy seeds which is a bit debated). It’s a little labor intensive to cut up the lox and onion and mix together the seasoning (or you can buy it ready made in some stores) but it is worth it! I was tempted to use cream cheese in the filling but it was a little too thick and rich. Sour cream provided a similar tang and made for a creamier, softer egg filling.
Oh, I have to reccomend this deviled egg transporter. I picked it up on a whim at the grocery store and I love it!It holds a full dozen eggs (so 24 halves) and clicks apart so you can also only transport a half dozen. Since it is a double decker container, it takes up a lot less space than my old container which held them all flat.