Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs recipe

Yields 12

by Allison Ehri Kreitler from Fine Cooking  Issue 102

These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe.

6 large hard-cooked eggs
4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
1/4 cup thinly sliced fresh chives
1/4 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed finely grated lemon zest
Freshly ground black pepper

Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

Deviled Eggs

INGREDIENTS

1 dozen eggs
2 teaspoons brown mustard
1/3 cup mayonnaise or Miracle Whip
1 Tbsp minced green onion or shallot
Paprika

METHOD
1 First hard boil the eggs. (See how to make hard boiled eggs.)
http://funontheweb2012.blogspot.com/2014/04/fun-on-web-april-18-2014-best-hard.html

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, and a sprinkling of pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.