It's hard to resist a good deviled egg. Creamy, tangy, eggy bites of deliciousness. Deviled eggs and I go way back. So much that my mom used to tell me to please leave some for everyone else when she made them. Then I got a crazy idea to combine my smoked salmon dip with the deviled egg filing. Can’t leave a classic alone, so here’s a new twist: how to make deviled eggs with smoked salmon!
How Make Deviled Eggs With Smoked Salmon
To make this creamy, salmon-colored filling, puree the ingredients together in a food processor. I started with my traditional deviled egg recipe and added 8 ounces of smoked salmon, smoked spices, a little horseradish for some kick, plus lemon juice. Taste the filling and make any adjustments for your taste. You’ll want the filling to be fairly stiff if you plan to pipe it, so don’t add too much liquid.
The Best Way to Hard Boil Eggs
The problem with deviled eggs is the pain of peeling them. Sometimes they cooperate and many times, they just won’t. You end up with a shaggy mess of eggs when the shell sticks and they don’t want to be peeled. Peeling for pretty eggs seems impossible. The hot water method works like a charm.
Bring a pot of water to a boil. Add white vinegar and salt. Turn heat down to a good simmer. You don’t want the eggs to jump around and get cracked. Gently lower eggs into the water with a large spoon or mesh skimmer. The water should cover the eggs by about an inch. Cook for 15 minutes uncovered. Immediately lift eggs out of the pan and into a bowl of ice water (use lots of ice).
When the eggs are cool enough to peel, gently tap the egg all over then peel. I have never had eggs peel so easily or perfectly. Cut them in half, and the yolk is perfectly yellow. No green ring to signify over-cooking.
How to Fill Deviled Eggs
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. Piping bags also safely hold the filling until you are ready to fill the eggs. I keep a box of 18″ disposable piping bags in my kitchen. They are handy for many types of fillings, mousses and frosting.
How to Fill a Piping Bag
Open the bag up and drop the metal tip into the bottom of the piping bag. Push it into the plastic to its tight. DO NOT cut off the plastic tip (yet). Place the bag into something tall to keep it steady while you are pouring in the filing, such as your blender container. Fill the bag about ⅔ full, twist the top closed and secure with a rubber band. Lay flat in the refrigerator until ready to transport or serve.
How to Transport Deviled Eggs
If you are transporting deviled eggs, place the filling into a piping bag fitted with the tip and secure the top with a rubber band then fill them when you arrive. It takes just a minute to fill and garnish them for serving. Buy a special container to transport deviled eggs like this, or like this, or pack your egg halves in a flat sturdy container for travel layered between wax paper or paper towels to keep them steady.
- Food processor or blender
For Hardboiled Eggs
- ¼ cup white vinegar to boil the eggs
- 1 tablespoon salt to boil the eggs
For the Filling
- 12 large eggs free of any cracks
- ½ cup mayonnaise I use Veganaise
- 1 tablespoon Dijon mustard
- 8 ounces smoked salmon
- 2 tablespoon creamy horseradish
- 1 small lemon juiced
- 1-2 teaspoons smoked paprika plus extra for garnish if desired
- Salt to taste
- Smoked pepper or regular ground black pepper, to taste
- Paprika regular or smoked
- Finely chopped chives
- Fresh chopped dill
- Fresh chopped cilantro
- Lemon zest
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.
- 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.