Deviled Egg Trio

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

An old favorite, deviled eggs with three different toppings: chives, salmon roe, and paprika, looks great on the plate!

Ingredients

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
Snipped chives
Salmon roe or red caviar
Smoked paprika
Baby salad greens

Steps

1. Slice eggs lengthwise in half. Scoop out yolks and transfer to mixing bowl; chill whites.

2. 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.

3. 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.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources