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Russian Deviled Eggs

By Julie Smolyansky

5.0

(1)

Five deviled eggs topped with red caviar and dill on black serving platter.
Photo by Lauren Volo

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Recipe information

  • Yield

    6 servings

Ingredients

6 large brown eggs, hard-boiled, peeled, and halved lengthwise
1/4 cup organic plain whole-milk kefir
1 teaspoon wasabi paste
1 tablespoon mayonnaise
Pinch of Maldon sea salt
8 teaspoons (4 ounces) red caviar (red salmon roe)
Fresh dill or parsley, for garnish

Preparation

  1. Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

Image may contain: Animal, Seafood, Food, Sea Life, Lobster, and Crab
From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsEggCaviarFishSeafoodStarterSnackDinnerGluten FreeNut FreeKetoQuick30 Minutes or LessEasyNew YearsCookbooksHarper Collins

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