Herbed smoked salmon devilled eggs
By Chatelaine
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Photo, Erik Putz.
With one simple base and some imaginative add-ins and garnishes, there are infinite ways to trick out these retro bites.
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.
Nutrition (per serving)
- Excellent source of
- vitamin B12
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.
