An old favorite, deviled eggs with three different toppings: chives, salmon roe, and paprika, looks great on the plate!
1 doz. hard-cooked eggs, peeled
1⁄2 cup sour cream
1⁄3 cup mayonnaise
1-2 tbsp. Dijon mustard
Finely grated zest of 1 lemon
Salt and hot pepper sauce, to taste
Salmon roe or red caviar
Baby salad greens
- Slice eggs lengthwise in half. Scoop out yolks and transfer to mixing bowl; chill whites.
- Mash yolks with a fork. Whisk or beat in sour cream, mayonnaise, mustard, lemon zest, and salt and hot pepper sauce to taste. Chill to blend flavors.
- Per order, pipe yolk mixture into three egg halves. Top one with chives, one with salmon roe, and one with paprika. Arrange on appetizer plate with salad greens.