Russian Deviled Eggs

harpercollins snack appetizer hors d'oeuvre egg caviar yogurt wasabi eastern european/russian peanut free soy free tree nut free

Julie Smolyansky

6 servings

Source

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

Method

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.