Herbed Smoked Salmon Devilled Eggs
3
- Prep Time20 min
- Total Time30 min
- Makes6 servings
Smoked salmon, dill and caviar make for a luxe pairing that works as well at brunch as it does New Year's.
Ingredients
6 eggs
30 g smoked salmon
1/4 cup mayonnaise
1tbsp finely chopped fresh dill, (plus sprigs for garnish)
1 tbsp finely chopped fresh parsley
lumpfish caviar, for topping
Instructions
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
CUT smoked salmon into 12 pieces. Scoop yolks into a bowl then mash. Stir in mayo, dill and parsley. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with salmon, lumpfish caviar and sprigs of fresh dill.
Preparation tips:
- The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
- To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
- After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
- For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
- Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.
Get more of our best devilled egg recipes.
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