Blogs and Stories
What to Eat: Classic Hors d'Oeuvres, Revisited
Joseph De Leo
Salmon Caviar-Stuffed Eggs
by Sheila Lukins
The James Beard Foundation Cookbook Hall of Famer shares how to soup up the classic deviled egg.
Deviled eggs are a cocktail-party staple and are magnetic in their ability to attract even abstemious guests. These deviled eggs definitely kick the concept up a notch; with the addition of smoked salmon, capers, lemon zest, chives, salmon caviar, and a few dollops of crème fraîche in the mix, you will secure this classic’s place in your cocktail party repertoire.
Click here for the recipe.
John Talks Joe
Lloyd Grove is editor at large for The Daily Beast. He is also a frequent contributor to New York magazine and was a contributing editor for Condé Nast Portfolio. He wrote a gossip column for the New York Daily News from 2003 to 2006. Prior to that, he wrote the Reliable Source column for the Washington Post, where he spent 23 years covering politics, the media, and other subjects.
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