Monday, December 14, 2015
There’s just something about deviled eggs. Am I right? They’re a perennial favorite, and often the first to get gobbled. And just because they’re popular picnic fare during the summer doesn’t mean they aren’t special enough for the holidays. In this variation on the classic, I add chopped smoked salmon for sumptuous flavor and texture and garnish with sprightly fresh herbs. At last year’s coming out party when I was on The Taste I spooned on a dollop of fresh caviar for extra yum. (No photo. Sorry. But you can picture it. So good!)
And those deviled eggs were the first to go.
Though it could have been the caviar.
In any case, here’s the recipe. Do enjoy.
—
This month I’m sharing my “best of” recipes and tips to help you celebrate the holidays healthfully and happily. This is my twelfth post in the series. The menu features all of the fare that is a regular part of Cooking & Eating the PK Way but is special enough for a holiday table. My philosophy is built upon the fundamentals of nutrition as shown in Harvard’s Healthy Eating Plate, yet the food-loving PK Way features my flair for global flavors—and a tantalizing taste of moderation. Because healthy food shouldn’t suck.
