FFF – Smoked Salmon Deviled Eggs

The Secret Recipe Club may be over, but the Fantastical Food Fight is just beginning!  Instead of being assigned a blog, secret Santa style, we are given a theme (similar to the Improv Cooking Challenge that I also participate in).  For our first month, the theme was deviled eggs – yum!

I knew that I wanted to do a fun take, and while I looked at Caesar Salad, Curry, Mexican Street Corn, and Crab Rangoon variations, I was really drawn to a Smoked Salmon idea.  Filled with the flavors of a traditional Lox bagel, this twist is as delicious as it is pretty.

Combine egg yolks, mayonnaise, cream cheese, smoked salmon, dijon mustard, lemon juice, raw shallot (you could use red onion, I just like shallot better), capers, chives, dill, and salt.  A rubber spatula makes things quick and easy.

Spoon this mixture into a plastic bag and cut off the corner (I used an actual pastry bag and star tip).

Fill hard boiled egg halved to overflowing with the mixture.  If you have any remaining, pipe it directly into your mouth, ha!

Garnish with rolls of smoked salmon, dill, chives, capers, and fresh ground black pepper.  Serve, amaze, enjoy!

Smoked Salmon Deviled Eggs
adapted from Joe’s Healthy Meals
makes 24

12 eggs
4 oz cold smoked salmon, divided
2 oz (4 tbsp)cream cheese
4 tbsp mayonnaise
2 tsp Dijon mustard
4 tbsp finely chopped shallot or red onion
2 tbsp capers, patted dry and chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1/2 tsp kosher salt
1 tsp lemon juice
Dill, capers, chives for garnish
Black pepper if desired

Hard boil the eggs: place in a sauce pan and add cold water.  Bring to a boil, then cover and turn off the heat.  Let sit for 12 minutes.  Remove the eggs to an ice bath.  Let cool, then crack and peel the eggs under running water.

Cut the hard boiled eggs in half lengthwise, and remove the yolk.  Place egg whites on a platter and the yolks into a bowl.  Chop 1/2 oz of the salmon finely (3 tbsp).

Use a fork to mash the egg yolks into fine pieces.  Add the cream cheese, mayo, Dijon, shallot, chopped salmon, chopped capers, dill, chives, salt, and lemon juice and stir to combine (a rubber spatula works well for this).

Transfer this mixture to a quart sized plastic bag, and cut one of the corners, about to create a piping bag.  Fill the egg halves to overflowing with the egg yolk mixture.

Cut the salmon as necessary to make approximately 1 inch by 1 1/2 inch rectangles.  Roll these up lengthwise and press into the yolk mixture.

Add a small sprig of fresh dill to each egg, along with 2 or 3 capers and a sprinkle of chives.  Lightly pepper the eggs if desired.

Serve cold, store covered in the refrigerator.

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