We’ve officially entered deviled egg season. Basic deviled eggs are delicious but let’s put a twist on this dish AND turn them on their end. Think of your favorite salmon platter with all the fixins’. Smoked Salmon, cream cheese, red onion, capers and dill. All the flavors in a pretty package. Additional ideas…Jalapeno Popper and Caesar Salad Deviled Eggs.
Smoked Salmon Deviled Eggs
Makes 24
12 eggs
4 oz cold smoked salmon, divided
2 oz (4 tbsp)cream cheese
4 tbsp mayonnaise
2 tsp Dijon mustard
4 tbsp finely chopped shallot or red onion
2 tbsp capers, patted dry and chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1/2 tsp kosher salt
1 tsp lemon juice
Dill, ***capers, chives for garnish
Black pepper if desired
***for crispy capers…combine capers in a sauce pan with 2 tablespoons of olive oil and cook til crispy. (less than 1 minute).
Hard boil the eggs: place in a sauce pan and add cold water. Bring to a boil, then cover and turn off the heat. Let sit for 10 minutes. Remove the eggs to an ice bath. Let cool.
I turned the egg on its end. Slice a bit off the bottom to make the egg stand up. Slice a bit off the top off and use a tiny spoon to scoop out. A bit tedious but worth if for the presentation!!
(If you choose to turn the egg upright, you will have extra filling remaining due to the size of the cavity. No worries, great on a crostini at a later date!)
Cut the hard-boiled eggs in half lengthwise, and remove the yolk. Place egg whites on a platter and the yolks into a bowl. Chop 1/2 oz of the salmon finely (3 tbsp).
Use a fork to mash the egg yolks into fine pieces. Add the cream cheese, mayo, Dijon, shallot, chopped salmon, chopped capers, dill, chives, salt, and lemon juice and stir to combine.
Transfer this mixture to a piping bag or quart sized plastic bag, and cut one of the corners, about to create a piping bag. Fill the egg halves to overflowing with the egg yolk mixture.
Cut the salmon as necessary to make approximately 1 inch by 1 1/2 inch rectangles. Roll these up lengthwise and press into the yolk mixture.
Add a small sprig of fresh dill to each egg, along with 2 or 3 capers and a sprinkle of chives. Lightly pepper the eggs if desired.
Serve cold, store covered in the refrigerator.
Adapted from: Joe’s Healthy Eating
