Deviled Eggs Tartare

This spicy and tangy recipe for Deviled Eggs Tartare will make your mouth happy. Serve as an hors d’oeuvre on top of crostini, crackers, tostones, or even my delicious Yuca Fritters. You can also make tea or regular sandwiches with the egg tartare, paired with smoked salmon or other cold cuts.

Ingredients:

-2 eggs, hard boiled and diced
-1/4 cup of raw red onions, diced very small
-1/4 cup of sweet and spicy petit cornichons (gherkins), diced very small
-1 teaspoon of dill, chopped
-1 tablespoon of mayonnaise
-1 1/4 teaspoon of Dijon mustard
-White vinegar
-Extra Virgin Olive Oil
-Sumac (use ground ancho chili if you can't find it)
-Paprika
-Garlic salt
-Cayenne pepper
-Black pepper

Preparation:

1. In a medium bowl, add the eggs, petit cornichons, dill, mayonnaise and Dijon mustard. Mix well, ensuring everything is evenly covered with the mixture.

2. Add all the other ingredients a little bit at a time, and taste as you go. Add as much or as little as you want of everything, and finish them off with a sprinkle of paprika and a dash of caviar (optional) on top.

This recipe can top around 10 crackers. And a little goes a long way!