We were so pleased to interview Chef Todd Fisher on "The Dish" on URL Radio. Stand side-by-side with Fisher and you will see a creative giant in red shoes with a practical approach to cooking amazing food. That is exactly the experience he wants you to have when you are with him. Hugs and smiles and good laughs typically surround him while he crafts bold American cuisine with special surprises only Chef Todd can serve. More than 20 years as a culinary veteran, restaurateur and food consultant, Chef Todd is a leader in the culinary world through education, entertainment and tantalizing taste bud combinations. Chef Todd can be found in "The Kitchen" – his restaurant in Sand City, California.As a life-long restaurateur, Chef Todd's passion for palate pleasers had him questing for the best bacon, burgers, and steaks at not just eateries, but meat temples, across the nation in Destination America's new original series UNITED STATES OF FOOD. Fisher is living our culinary dream and we get to live it vicariously through him.
During our interview, he gave us an impromtu recipe that has now become one of his favorites. It's a new twist on deviled eggs you may want to try for your next dinner party or brunch.
Chef Todd Fisher's Divine Deviled Eggs
- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp minced onion or shallot
- 1/4 teaspoon tabasco
- Dash paprika
- Smoked salmon, 1 filet
- 1 raw jalapeno, seeds removed, chopped fine
- Palmful chopped chives
- Dash olive oil
- Salt and pepper
1 First hard boil the eggs. Start with cold water, add 1/3 c. baking soda to raise the pH of the water (eggs peel easier). Boil 8 min. Then cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, paprika, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves.
4 Top with chopped bits of smoked salmon, chives, jalapeno and a drizzle of olive oil.
Yield: Makes 2 dozen deviled eggs.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, paprika, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves.
4 Top with chopped bits of smoked salmon, chives, jalapeno and a drizzle of olive oil.
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