RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Sam the Cooking Guy:
Just a Bunch of Recipes
by Sam Zien
If you're thinking devilled eggs belong only on Leave It to Beaver, think again. They totally fit into contemporary life, but don't make them only for a party; try them when there are just a couple of you. Just don't eat them all yourself.
Makes 24 halves


• 12 hard-boiled eggs
• One 4-ounce package smoked salmon, chopped fine (here we go with me lox thing again)
• 1/3 cup mayo
• 1/4 cup small-diced red onion
• 1 to 2 tablespoons hot sauce, to taste
• 1 tablespoon spicy brown mustard
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons caviar (see Note)
• 2 tablespoons finely chopped green onions (scallions), white and light green parts only


Peel the eggs, then slice them in half lengthwise (you knew that, right?)

Put the white halves on a serving plate and the yolks into a bowl.

To the yolks, add the salmon, mayo, onion, hot sauce, mustard, and salt and pepper. Mix well, then fill each of the white halves with the yolk mixture. Try this: fill a resealable zipper-top plastic bag with the egg mixture and cut off one of the corners. Then squeeze the mixture out of the hole and fill each egg white like a pro.

Add a tiny amount of caviar to the top of each egg JUST before serving, then sprinkle with green onions and serve. You're gonna love these. "Wally, Beaver! Would you
come down here please?"

    Note: This is not the time to go big with the caviar—I mean as in "expensive." Save that for another day. A simple little jar from the supermarket will supply all the salty bite this appetizer needs.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages