I made deviled eggs for brunch on Easter Sunday. I served two versions; my regular classic deviled eggs and a smoked salmon version. This was the first time for the smoked salmon and they were delicious.
On the left, smoked salmon and on the right, the regular.
Let me share the recipe for both with you today.
Smoked Salmon Deviled Eggs
Ingredients:
8 extra large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Classic Deviled Eggs
Ingredients:
6 extra large eggs
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper
There are two ways to cook eggs in the shell. The first is to submerge them in cold water which is quickly brought to the boil and then removed from the heat. The eggs are left to cook in the hot water for 15-20 minutes. The water is drained and the pot refilled with cold water and ice and the eggs are left to cool. The other way is to buy an egg cooker. I prefer to use an electric egg cooker like the one below.
This is the cooker I have. It holds six eggs which yields one dozen deviled eggs. There is a removable tray that holds the eggs in place. All you do is add cold water to the heating plate, place in the egg tray and your eggs, place the lid on top and plug it in. Push the start button and a few minutes later you have perfectly cooked eggs. Same deal as above with cooling the eggs from the cooker.
If you are cooking the eggs in water on the stovetop, you can drain the hot cooking water and leave the eggs in the same pot and fill it with cold water and ice. I prefer to remove the eggs to a large glass bowl filled with cold water and then add the ice. The ice cold water shocks the eggs and they contract ever so slightly from the shell. This makes them easier to peel. Believe me, I have had many a catastrophe in the past trying to peel eggs when preparing dishes for quests. There is nothing worse than an upset cook. And that is what I was. Using the egg cooker and this cooling technique avoids the frustration of trying to remove the shell and having it tear the egg apart.
A quick bit of information for you. Ever hard boil eggs and cut them in half to remove the yolk and find that it has a green tinge. You know why? The egg was overcooked. There is some kind of interaction between the white and yolk that causes the yolk to discolor. There is nothing wrong with the egg. They are still edible, just not so pretty.
It doesn't take long for the ice to melt even though the water it cold. The eggs still hold quite a bit of heat. I let them sit in the ice cold water for at least a half hour. If I am in the kitchen and busy preparing for guests, I have left them in the water for as long as an hour.
Here, our smoked salmon mixture. (See above for ingredient list). This all goes together very quickly and easily.
I placed the entire content of the bowl into the food processor and pulsed it until I felt it was the right consistency. It should be firm but not so firm that it appears dry. You see here that it looks glossy. That is what you want. If you follow the ingredient list above precisely, you will have the perfect smoked salmon egg mixture.
Here is the classic deviled egg mixture. Actually, when I took this picture this was still a little dry. I added an additional two tablespoons of heavy cream to smooth it out. The recipe calls for two tablespoons of heavy cream because that is a good standard measure that will work most times for this recipe. Depending on the size of the eggs you are using you may need an additional one or two tablespoons of heavy cream. We start with two and see how things are looking. If the mixture is smooth and glossy with two, then we are done. If not, add, by the tablespoon, until you reach the correct consistency.
I hope you will try both of these recipes. They are both extraordinarily delicious and they are wonderful served together.
On the left, smoked salmon and on the right, the regular.
Let me share the recipe for both with you today.
Smoked Salmon Deviled Eggs
Ingredients:
8 extra large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Classic Deviled Eggs
Ingredients:
6 extra large eggs
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper
There are two ways to cook eggs in the shell. The first is to submerge them in cold water which is quickly brought to the boil and then removed from the heat. The eggs are left to cook in the hot water for 15-20 minutes. The water is drained and the pot refilled with cold water and ice and the eggs are left to cool. The other way is to buy an egg cooker. I prefer to use an electric egg cooker like the one below.
This is the cooker I have. It holds six eggs which yields one dozen deviled eggs. There is a removable tray that holds the eggs in place. All you do is add cold water to the heating plate, place in the egg tray and your eggs, place the lid on top and plug it in. Push the start button and a few minutes later you have perfectly cooked eggs. Same deal as above with cooling the eggs from the cooker.
If you are cooking the eggs in water on the stovetop, you can drain the hot cooking water and leave the eggs in the same pot and fill it with cold water and ice. I prefer to remove the eggs to a large glass bowl filled with cold water and then add the ice. The ice cold water shocks the eggs and they contract ever so slightly from the shell. This makes them easier to peel. Believe me, I have had many a catastrophe in the past trying to peel eggs when preparing dishes for quests. There is nothing worse than an upset cook. And that is what I was. Using the egg cooker and this cooling technique avoids the frustration of trying to remove the shell and having it tear the egg apart.
A quick bit of information for you. Ever hard boil eggs and cut them in half to remove the yolk and find that it has a green tinge. You know why? The egg was overcooked. There is some kind of interaction between the white and yolk that causes the yolk to discolor. There is nothing wrong with the egg. They are still edible, just not so pretty.
It doesn't take long for the ice to melt even though the water it cold. The eggs still hold quite a bit of heat. I let them sit in the ice cold water for at least a half hour. If I am in the kitchen and busy preparing for guests, I have left them in the water for as long as an hour.
Here, our smoked salmon mixture. (See above for ingredient list). This all goes together very quickly and easily.
I placed the entire content of the bowl into the food processor and pulsed it until I felt it was the right consistency. It should be firm but not so firm that it appears dry. You see here that it looks glossy. That is what you want. If you follow the ingredient list above precisely, you will have the perfect smoked salmon egg mixture.
Here is the classic deviled egg mixture. Actually, when I took this picture this was still a little dry. I added an additional two tablespoons of heavy cream to smooth it out. The recipe calls for two tablespoons of heavy cream because that is a good standard measure that will work most times for this recipe. Depending on the size of the eggs you are using you may need an additional one or two tablespoons of heavy cream. We start with two and see how things are looking. If the mixture is smooth and glossy with two, then we are done. If not, add, by the tablespoon, until you reach the correct consistency.
I hope you will try both of these recipes. They are both extraordinarily delicious and they are wonderful served together.
