Deviled Egg Trio
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
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.