Smoked Salmon Deviled Eggs

I don’t think you can ever go wrong with deviled eggs – they are great to bring to parties, easy to make, and an overall crowd-pleaser. I recently discovered this recipe (below) in one of my favorite cookbooks, and love the use of fresh herbs with the salmon (I substituted dill for their suggested chervil). I also made some adjustments to the recipe based on my results (I omitted the suggested use of salt after realizing the smoked salmon provided enough saltiness in the recipe).
The recipe is a great use of leftover smoked salmon from bagel and lox, and will surely be a take on deviled eggs that your guests have never tried, but will love!

{makes 24 halves}

12 large eggs
1/2 cup sour cream
3 ounces diced cold smoked salmon
2 tablespoons finely chopped chives
2 tablespoons chopped dill
ground black pepper to taste (can omit this if you use peppered smoked salmon)

1. Hard boil the eggs: Place eggs in a large pot and cover with cold water.  Bring the water to a boil, cover the pot, and reduce to a low boil for 10 minutes.  Remove from heat and run cold water over eggs (the cold water will help preserve the yellow yolk color instead of the grey tint you can get if you let them stay warm).
2. Cut the eggs in half lengthwise and remove the yolks (reserve yolks in a separate mixing bowl). Mash yolks with a fork and beat in sour cream, then stir in salmon, chives, dill, and pepper.
3. Spoon the filling back into the egg halves and sprinkle more dill and chives on top. Cover and refrigerate until ready to serve.

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4 Responses to Smoked Salmon Deviled Eggs

  1. Sonja says:

    Your pictures look AMAZING! Now I am hungry. 🙂

  2. julie1872 says:

    might be a good treat for Wendy’s party?

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