Deviled eggs, a traditional appetizer, are elevated to a breathtaking new level with smoked salmon. Each bite is bursting with flavor because of the fresh herbs, salty smoked salmon, and briny capers. Is there such a thing as too many deviled egg recipes? I disagree. Everyone like deviled eggs because they are the ideal appetizer size. That's why large platters at gatherings often go quickly! And let's face it, you can't beat how simple it is to prepare them with some of your favorite mix-ins and basic hard-boiled eggs.
On my website, I now offer a number of delectable varieties of deviled eggs (linked below). But today I'm adding one of my favorite ingredients, smoked salmon, for a more upscale but yet incredibly simple version. Each egg has a salty, smoky oomph from the smoked salmon, and each bite is made even better by the fresh dill, lemon, and capers.
WHAT’S IN THESE SMOKED SALMON DEVILED EGGS
These tiny bites appear fancy, but they just need a few basic ingredients. Who could not adore that?
- Eggs: A dozen big eggs should be sufficient.
- The two ingredients that are required to make that delectably creamy filling are mayonnaise and Dijon mustard.
- Shallot: Shallot's subtly garlicky flavor gives food a delicious edge.
- Lemon Juice: For a vibrant, natural acidity, I'm using lemon juice rather than vinegar or pickle juice.
- Dill: Salmon and fresh dill go well beautifully!
- Get a box of your preferred smoked salmon to make this dish as simple as possible. Wild Alaskan smoked salmon is what I'm using.
- Capers: A scattering of salty capers nicely decorates the top of each egg while also adding to the layered flavor.
HOW TO MAKE SMOKED SALMON DEVILED EGGS
Preparing the ideal batch of hard-boiled eggs is essential for making deviled eggs perfectly. For reference, you can see how I make it in my movie about cooked eggs. But after you've mastered that, the enjoyable part begins.
Boiled the eggs. Before peeling and slicing them in half, allow them to cool in an ice-water bath.
the filling, make it. Toss the yolks with the mayonnaise, mustard, lemon juice, shallots, and dill in a bowl.
Build the eggs. Refill each egg white by spooning the contents inside. For the finishing touch, top it with a slice of smoked salmon, some dill, and capers!
MAKE AHEAD AND STORAGE TIPS
An appetizer that can be prepared in advance is the best! The day before, simply put the eggs together (without the garnishing) and refrigerate them in a tight container. The next day, top with everything nice.
Alternatively, you might boil the eggs two days beforehand and prepare the filling the day of. Moreover, leftovers will last up to two days in the fridge (which is quite unlikely).
SMOKED SALMON DEVILED EGGS
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped dill
- salt and pepper to taste
- 2 smoked salmon
- 1 tablespoon capers
- extra dill for garnish
Instructions
- Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath to chill. Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- To make the filling, add the yolks, mayonnaise, dijon mustard, lemon juice, shallot, dill, salt and pepper to a bowl. Stir everything together until it's completely smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then place a small piece of smoked salmon to top on each egg, along with a sprinkle of capers and fresh dill.
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