Okay, once again I’m sharing a recipe from my brother-in-law Sam. The guy knows his stuff. I’ve always been a deviled egg fan, but the addition of smoked salmon just makes them that much better. What is it with smoked salmon and eggs? Case in point Sam’s Mom’s Lox Dip. And recently (actually, twice recently), I made Latke Eggs Benedict with Smoked Salmon. Yes. The latke replaces an English muffin and smoked salmon replaces the Canadian bacon. Oh my. (Borrowed that one from a cute blog called What Jew Wanna Eat.)
Oh yeah. The deviled eggs. Sam’s made these a few times for family get-togethers and they are always a winner. He made a bunch for Tony’s birthday celebration last week (Tony’s December 25 birthday…you’ll hear a lot more about that in the near future) and they were devoured. I suggest you try them.
Smoked Salmon Deviled Eggs
12 hard-boiled eggs, peeled
6-ounce package smoked salmon, chopped small
1/2 cup mayonnaise (approximately)
1/2 cup red onion, finely chopped
1 tablespoon spicy brown mustard
Hot sauce (like Cholula or Tabasco), to taste
pinch kosher salt
pepper to taste
1/4 cup green onions or chives, chopped fine, plus a little extra for garnish
Caviar (optional) for garnish – I’ll definitely being adding caviar for New Year’s Eve!
More chopped green onion or chives for garnish
Slice eggs down the middle lengthwise.
Put the egg white halves on your serving plate and the yolks in a bowl. Mash the yolks with a fork. Add salmon, mayo, red & green onion, hot sauce, salt, pepper and mustard. Mix well.
Using a small spoon (or if you want to get really fancy, a cake decorating tip), fill each of the egg white halves with the yolk mixture.
Garnish with the additional chopped green onion or chives and caviar, if using.
Sam’s note: you can get these all set a few hours in advance, but don’t add the caviar until the last minute because when it sits on the eggs too long, the liquid can come out and make the top of the eggs a bit messy.