Smoked Salmon, Lemon and Caper Deviled Eggs
This is the time of year that a favorite dish is frequently served: deviled eggs. As I love to entertain and to cook, I often have people over for meals. Many times, deviled eggs are on the table as one of the appetizers. They are always a popular item as they are traditional and delicious, yet also low carb, and their fat content can easily be adjusted if desired. I sometimes make them simply, with extra mustard, mayonnaise, a dash or two of either lemon juice, vinegar or hot sauce, and always a lot of chopped, fresh dill. If I want to get more elaborate, this recipe from Emeril Lagasse for deviled eggs with lump crabmeat is never left over. (My one deletion is the caviar/salmon roe.)
This article from Southern Living offers up nineteen ways to prepare deviled eggs. Their recipes look appetizing and simple to prepare, for the most part.
Are you a fan of this classic dish? If so, what's your favorite way to make them?
One definition of the word classic is "serving as a standard, model, or guide." Another is "basic; fundamental" and yet another is "of enduring interest, quality, or style." Those definitions are not so rigid as to preclude the language I used in the article.