Norwegian Deviled Eggs

Now that people know I have been testing and reviewing deviled egg recipes for my blog, they often ask, "What is the WORST deviled egg recipe you have tried?"

Well, now I have the answer!

"NORWEGIAN DEVILED EGGS", hands down, are the WORST DEVILED EGGS I have tried. This is the only recipe I have tried that literally made me gag while trying them, and I could not even eat a single egg. Neither could my tasters... and all of them went to waste.

This recipe, in theory, should be THAT bad. It's got smoked salmon, a little swiss cheese, and some dill which matches with the smoked salmon. But... this recipe doesn't have any mayonnaise!

20% of the score in this blog is for "uniqueness," just like 1/3 of the score was for "originality" on Puttin' On The Hits back in the 1980's. And I guess that using softened butter and sour cream is somewhat original, but this recipe... if there ever was one that did... SCREAMS for some mayonnaise.

Not all recipes that eschew mayonnaise as the binding are terrible. In fact, I recently tested one by a well-known chef (soon to be reviewed on the blog) that uses an aioli in place of mayonnaise. But sour cream and butter, especially with salmon and dill, just fails miserably.

Beyond that, the original recipe I used called for 8 hard-boiled eggs, and I use recipes on this site based on 6 eggs (which are easily doubled to a nice round dozen). Further, they mis-spelled "Norwegian" in this recipe, and I guess that should have been a major hint. Alas, it wasn't, and my gag reflex was tested.

6 hard-boiled eggs, peeled and sliced in half
1/4 cup chopped smoked salmon
1 tablespoon butter, softened
1 tablespoon sour cream
3 tablespoons grated Swiss cheese
1/2 teaspoon dill.

1. Mash egg yolks in bowl.
2. Add in smoked salmon, butter, sour cream, cheese, and dill.
3. Mix together well and stuff egg whites with yolk mixture.


Above: adding the smoked salmon, butter, and sour cream

Above: adding the Swiss cheese, and the finished product

Where to start... hmmm...

First of all, the texture was just a grainy disaster. The filling didn't stuff correctly, and the texture was so bad that I literally gagged. There wasn't really anything "smooth" to make the filling work like a deviled egg filling should.

The proportions were all out of whack. Let's assume that butter and sour cream are an acceptable substitute for mayonnaise. There was only 2 total tablespoons of butter and sour cream, whereas there was 3 tablespoons of the cheese, which didn't make the filling smooth at all.

The recipe called for incorporating the dill into the filling, but that looked so disgusting to me that I just used the dill as garnish. Dill and smoked salmon and sour cream... should be great, right? Well, in a deviled egg, it was gag-inducing.

Here are the scores:

Overall: 31 out of 100
Texture: 0 out of 20
Flavor: 3 out of 20
Uniqueness: 13 out of 20
Appearance: 5 out of 20
Ease of preparation: 10 out of 20

Comments?