Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Weather: 21 degrees, several inches of snow expected overnight
What I’m listening to: A Pandora holiday station (at the moment it’s playing Nat King Cole)

This last weekend, Pastor Alaska and I hosted a Christmas dinner for our church board and spouses. I will be sharing some of the recipes I made for that event over the next couple of weeks. The first are these Smoked Salmon Deviled Egg appetizers.

Smoked Salmon Deviled Eggs

Many of the gatherings I’ve attended since moving to Alaska have included some sort of smoked salmon, often a variation on smoked salmon dip, which is a tasty spread for crackers. I wanted to continue with that tradition on the one hand, but also try something new, something I hadn’t seen on the other. These were just the thing I was looking for. They were a big hit at the dinner party. I especially loved the fresh chive and a squeeze of lemon against the rich smokiness of the filling. And, if you have some filling leftover after finishing all the eggs (you most likely will), save it to spread on crackers.

Smoked Salmon Deviled Eggs

Yield: 24 deviled eggs

Smoked Salmon Deviled Eggs

Adapted from Ina Garten via Food Network

Ingredients

  • 12 eggs
  • 1/2c sour cream
  • 2oz cream cheese, softened
  • 2T mayonnaise
  • 1T fresh lemon juice
  • 2 dashes worcestershire sauce
  • 2T fresh chives, minced (plus extra for garnish)
  • 4oz smoked salmon
  • 1/2t pepper
  • salt to taste

Instructions

  1. Hard cook or hard boil your eggs and submerge in a cold water bath to cool.
  2. Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*
  3. Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.

Notes

*The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use. Smoked salmon is often salty on its own, so be sure and taste the filling after you've added the salmon before adding more salt.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.alaskafromscratch.com/2012/12/12/smoked-salmon-deviled-eggs/
Smoked Salmon Deviled Eggs

4 comments
PuddinNPie
PuddinNPie

If you don't have a food processor, can you use a blender?

Lemon Sugar
Lemon Sugar

I don't "do" salmon, but the pictures are lovely!  :)  Can't wait to see more from your dinner party!  

Chelliebean
Chelliebean

Well goodness...my husband is going to absolutely LOVE these...he's a huge fan of both salmon and deviled eggs...I think I'll suprise him with these at Christmas dinner...PS, love your blog, have been following for several weeks now, and I wanted you to know that its in my top 5 recipe resources

alaskafromscratch
alaskafromscratch moderator

 @Chelliebean Thanks so much! Always love your comments and feedback. Thank you for your readership! Enjoy the Smoked Salmon Deviled Eggs. Perfect for Christmas. :)

Trackbacks

  1. [...] No grey rings around the yolk from over-cooking, either. They’re ready for your favorite deviled egg or egg salad recipe!  Like the fun texture on the egg? Use a serrated knife when [...]

  2. […] Smoked Salmon Deviled Eggs – Alaska from Scratch […]