Deviled Eggs with Smoked Salmon and Capers

Written by Diana - November 26, 2009 2 Comments

This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan. I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised. It had a really nice smoky flavor, a nice treat inside the deviled egg.

My daughter found smoked salmon in the fridge and was asking what it was for. I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs. She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!” My husband chimed in with,” Baby girl you’re gonna love it.” Okay, well we’re not sure where the baby girl part came from, but she is going to love it.

Ingredients:

1 dozen eggs
1/2 cup mayonnaise
2 tbs fresh lemon juice
6 ounces alder smoked wild salmon finely diced
2 tbs petite capers rinsed and drained
1 tbs minced fresh dill plus 24 tiny springs for garnish (optional)
freshly ground pepper

Directions:

Place eggs in a saucepan large enough to fit them without crowding and add cold water to cover by 1 1/2 inches. Bring to a boil over medium high heat, then reduce the heat to low and simmer the eggs for 10 minutes. Remove from the heat and run cold water over the eggs in the pan until cooled. When cool, working with 1 egg at a time, gently crack the shell all over and carefully peel under cool running water. Blot dry.

Cut the peeled eggs in half lengthwise and transfer the yolks to a small bowl. Arrange the egg while halves on a serving platter. Set aside while you make the filling.

Using a fork, mash the egg yolks to a smooth consistency. Using a rubber spatula, fold in the mayonnaise and lemon juice and blend to a smooth paste. Add the salmon, capers, dill and a few grinds of pepper and mix until evenly distributed.

To assemble and serve, fit a pastry bag with a plain or large star tip. Fold back the top of the bag to form a collar. Use a rubber spatula to scrape the egg yolk filling into the bag. Twist the top of the bag and squeeze the filling down to the tip, squeezing out any air pockets. Hold the bag upright, and pipe a rosette into each egg white half. Garnish each half with a tiny sprig of Dill, arrange on a platter and serve.

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