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
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Ingredients
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4
Hardboiled eggs
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6 tablespoons
Smoked whitefish salad (best quality, or homemade)
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1 teaspoon
Chopped fresh dill
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1 teaspoon
Prepared white horseradish (or to taste)
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2 teaspoons
Mayonnaise (optional)
Directions
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Halve the eggs lengthwise, and scrape the yolks into a bowl. Mash well.
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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.
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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.
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