Creamy, tangy, eggy bites of deliciousness. Deviled eggs and I go way back. So much, my mom used to tell me to please leave some for everyone else when she made them. Who can resist a good deviled egg? 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: Smoked salmon deviled eggs
Hot Water Method for Perfect Hard Boiled 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. I’ve discovered a better way to hard boil my eggs. New to me at least, and maybe to you too.
I grew up with the cold water method (bring eggs to a simmer in cold water, cover, move to a cool burner). I tried the bake method in the oven. Those failed, but it was good experiment. I’ve used the old egg trick.
The way that produced perfect eggs? The hot water method. 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 spider or mesh skimmer. The water should cover the eggs by about an inch. Cook for 15 minutes uncovered. Immediately drain and add to a bowl of ice water.
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. Why did I not know this years ago? Live and learn…then share!
Smoked Salmon Deviled Eggs Filling
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, and lemon juice. Taste the filling and make any adjustments for your tastes. You’ll want the filling to be fairly stiff if you plan to pipe it, so don’t add too much liquid. Smoked paprika is widely available these days.
Tricks for Filling Your Eggs
To fill your eggs, either spoon the filling in or use a piping bag with a large star tip (about an #865) or plain tip. Piping bags are not only fun to use, but they 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.
To fill a piping bag, place the bag in a blender to hold it upright. Sure makes it easier!
If you are transporting the eggs to a party, place the filling into a piping bag fitted with the tip and secure the top with a rubber band. Pack your egg halves in a sturdy container for travel. When you arrive, place the egg halves on a plate, snip the tip off your piping bag and fill the eggs. Garnish and enjoy. Your guests will be wowed!
Smoked Salmon Deviled Eggs
- 1/4 cup white vinegar to boil the eggs
- 1 tablespoon salt to boil the eggs
- 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.