Dybbuk Eggs
דיבוק אייער·(dib-buk aiy-er)
Sunday Morning Appetizing Spread (New York)
There is nothing quite like the smell of smoked Great Lakes whitefish wrapped in crinkling butcher paper to pull you right back to a Sunday morning in the suburbs. The 'Dybbuk' is a Jewish-American deli pun—a deviled egg possessed by the spirit of the appetizing counter. We are taking the old-world DNA of chopped eggs and mashing it with the smoky, lactic bite of a proper whitefish salad. It is an honest, deeply savory staple that unlocks a specific sense memory, built for a normal weeknight kitchen with zero pretense.
Before you start
Plan ahead for peeling.
Farm-fresh eggs are notoriously difficult to peel. Buy your eggs a few days before you plan to boil them to give the internal air pocket time to expand.
Ingredients
- large eggs6 large
- smoked whitefish4 oz
- mayonnaise3 tbsp
- sour cream1 tbsp
- celery1 stalk
- fresh dill1 tbsp
- fresh lemon juice1 tsp
- Dijon mustard1 tsp
- prepared white horseradish1/2 tsp
- kosher salt1 pinch
- black pepper1 pinch
Method
- 01
Bring a large pot of water to a rolling boil and gently lower the eggs into the water with a slotted spoon.
Immediately reduce the heat to a simmer, cover the pot, and set a timer for exactly ten minutes. Dropping them into hot water shocks the membrane, ensuring the shells will slip right off later.
- 02
Transfer the eggs immediately to an ice bath.
Let them sit in the cold water for at least ten minutes. This halts the cooking process dead in its tracks and prevents that grim, grayish-green sulfur ring from forming around the yolks.
- 03
Use your bare fingers to shred the smoked whitefish.
Do not just mash it with a fork. You have to use your hands to feel out and discard the tiny, hidden pin bones. Flake the meat as finely as possible.
- 04
Peel the eggs, slice them in half lengthwise, and pop the yolks into a medium mixing bowl.
Arrange the hollowed-out egg whites on whatever serving platter you plan to use.
- 05
Mash the yolks into a fine sand, then vigorously stir in the mayonnaise, sour cream, lemon juice, mustard, and horseradish.
Once the base is smooth and creamy, gently fold in your flaked whitefish, minced celery, and dill. Taste it before adding salt and pepper; the smoked fish already brings plenty of its own salinity.
- 06
Spoon the mixture generously back into the egg whites.
Don't bother piping it from a plastic bag unless you're trying to impress someone who doesn't matter. A rustic, heaping spoonful is exactly how it should look. Finish each with a tiny sprig of fresh dill.
Notes
Sourcing the fish.
If you cannot find whole smoked whitefish at a local deli, check the supermarket seafood counter for vacuum-sealed smoked trout or sablefish. Both provide the necessary oily richness and smoke profile to cut through the egg yolk.