Author Notes: Smoked whitefish salad on a toasted bagel is a brunch-time greatest hit. Ditto smoked fish with eggs. When there’s leftover whitefish, but no more bagels (or I’ve already consumed my weight in carbs,) I sometimes slather it on hard boiled eggs. From there, this spin on deviled eggs invented itself. (*Whitefish salad is a Jewish appetizing counter classic, hence ‘dibbuk’ – the devil’s Yiddish cousin.) —amysarah
tablespoons Smoked whitefish salad (best quality, or homemade)
teaspoon Chopped fresh dill
teaspoon Prepared white horseradish (or to taste)
teaspoons Mayonnaise (optional)
- Halve the eggs lengthwise, and scrape the yolks into a bowl. Mash well.
- Stir the whitefish salad into the mashed yolks. If the mixture seems too thick, add mayonnaise to loosen it a bit. Mix in the dill, and horseradish to taste - start with a little bit - and blend well.
- Mound the mixture into the egg white halves. If you’re fancy, pipe it in. Sprinkle a little chopped dill, or chives, on top. Refrigerate, covered, until ready to serve.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends