Photo by Lauren Volo
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Recipe information
Yield
6 servings
Ingredients
6 large brown eggs, hard-boiled, peeled, and halved lengthwise
1/4 cup organic plain whole-milk kefir
1 teaspoon wasabi paste
1 tablespoon mayonnaise
Pinch of Maldon sea salt
8 teaspoons (4 ounces) red caviar (red salmon roe)
Fresh dill or parsley, for garnish
Preparation
Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.
From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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