Add smoked salmon and smoked spices to my traditional creamy filing for deviled eggs and you have a fantastic twist on a classic. Chopped fresh dill or lemon zest, along with paprika, makes a nice garnish.
1-2teaspoonssmoked paprikaplus extra for garnish if desired
Saltto taste
Smoked pepperor regular ground black pepper, to taste
Optional Garnishes
Paprikaregular or smoked
Finely chopped chives
Fresh chopped dill
Fresh chopped cilantro
Lemon zest
Instructions
Hard Boiled Eggs
First, cook your eggs. Fill a wide pan (I use a 6 quart/liter) with enough water to cover the eggs. Bring the water to a boil. Add the vinegar and salt. Lower the heat to s strong simmer and carefully lower each egg into the water with a spider or skimmer. Water should cover the eggs by an inch or two. While eggs are cooking fix an ice bath. Fill a medium bowl half full of ice then add cold water.
Cook eggs for 15 minutes, uncovered, at a strong simmer (small bubbles, not big ones) . Carefully move the eggs to the ice bath to chill and stop the cooking process. When eggs are cool, crack them all over and peel. Peel under cold running water is a good trick.
Slice eggs in half top to bottom. Pop out the yolks and set white halves on a plate. Cover and refrigerate until time to fill.
Filling
Place cooked yolks, mayonnaise, Dijon, salmon, horseradish, lemon juice and spices in the work bowl of a food processor fitted with a steel knife. Puree until smooth. Taste and adjust seasonings for your preference. Place filling in a piping bag fitted with a tip or in a bowl, covered, until ready to fill. When ready to serve, fill eggs, garnish and enjoy.
Notes
To fill your deviled eggs use either a spoon or a piping bag. I prefer the piping bag method because it's fast, fun and looks nice. I use a piping bag with a large star tip (such as an #865) or plain tip.