Meal Theme: Make Ahead

Appoximate Yield: 7 - 8 Servings


Great to eat at any time of day!


12  Large eggs, hard boiled and peeled
2 tablespoons Scallions (finely minced)
2 tablespoons Carrot (finely minced)
2 tablespoons Fresh dill (chopped)
1 teaspoon Dry mustard
1 tablespoon Whole grain mustard
3 tablespoons Mayonnaise
2 tablespoons Sour Cream
4 ounces Acme chopped herring salad (or chopped pickled herring)
1 dash Kosher salt and freshly ground black pepper (to taste)
1 pinch Whole yellow mustard seeds (for garnish)
1 pinch Dill (for garnish)


Carefully cut eggs in half lengthwise. Remove yolks, place in a bowl and mash with a fork. Add scallion, carrot, dill, dry mustard, whole grain mustard, mayonnaise and sour cream to the yolks and mix thoroughly until well incorporated. Add the chopped herring and season to taste with salt and pepper. Generously heap yolk mixture into egg white halves and chill. Just before serving, garnish with mustard seeds and dill.


Product options:

12 oz. Herring in Wine
7 oz. Chopped Herring Salad
5 lb. Chopped Herring Salad

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