Smoked Salmon Deviled Eggs
This recipe prepares elegant deviled eggs by combining hard-boiled yolks with sour cream, cream cheese, mayonnaise, lemon, chives, and minced smoked salmon. The creamy filling is piped or spooned into the egg white halves and garnished with salmon roe and fresh chives.
Equipment
- 1 Pot Large enough to hold eggs in a single layer
- 1 Electric Mixer Stand or hand-held with paddle attachment
- 1 Mixer Bowl
- 1 Platter For arranging egg whites
- 1 Small spoon For filling egg whites
Ingredients
Main
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives plus extra for garnish
- 4 ounces good smoked salmon minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Instructions
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
- Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
- To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
- When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Notes
1. For easy peeling, use eggs that are a week or two old. After the hot water stand, drain and immediately transfer eggs to an ice bath to cool completely.
2. Avoid over-beating the yolk mixture once the salmon is added; pulse briefly just to combine. Over-mixing can make the texture gummy.
3. Ensure cream cheese is at room temperature for a smooth, lump-free filling.
4. Refrigeration is crucial for the flavors to meld properly and the filling to set slightly for easier handling and better texture.
2. Avoid over-beating the yolk mixture once the salmon is added; pulse briefly just to combine. Over-mixing can make the texture gummy.
3. Ensure cream cheese is at room temperature for a smooth, lump-free filling.
4. Refrigeration is crucial for the flavors to meld properly and the filling to set slightly for easier handling and better texture.