We said that about a million times. And Friday, a friend and I passed the border and went to Italy to buy groceries. They do have grocery stores here in Switzerland, in case you are wondering, but everything is more expensive here, so it's worth the trip, especially when you have to buy meat and alcohol. Needless to say, you are supposed to tell the customs officers that you are bringing meat and alcohol back into Switzerland, but no one does it. Which adds a certain thrill to the whole experience, like you are some kind of much lamer, much tamer rum runner or something like that.
We went, we bought, we came back. We stuffed another friend's fridge with out loot —he has a real bachelor fridge if I've ever seen one. I mean, he doesn't even have ketchup in it...— then we all went to the bar to celebrate our successful expedition. Saturday and Sunday flew by ina whirlwind of parties, Easter lunches and trips to several lakes. I actually hung out at three different lakes in three days. But that's another story.
Monday rolled around and we packed all our stuff, ready to party by the lake. The menu included slow roasted tomatoes , potato and arougola salad, cold cuts and, of course, these deviled eggs, stuffed with smoked salmon and dill —two of my favorite ingredients. They were delicious. The meat was delicious. Everything was great and we had an awesome time. But weatherman, that bastard, was right. It did rain. At 4 o'clock, only for a half hour, but violently enough to send us all packing and running for shelter.
Oh well. It was still fun. So screw him.
SMOKED SALMON DEVILED EGGS
Adapted from Cooking Light
- 8 large eggs
- 1/4 cup fat-free yogurt
- 1 tablespoon chopped fresh chives
- 2 tablespoons Dijon mustard
- 2 teaspoons minced fresh dill
- 1/4 teaspoon freshly ground black pepper
- 2 ounces cold-smoked salmon, finely chopped
- 16 small dill sprigs (optional)
- Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add Yogurt and the other ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.