Smoked Salmon Deviled Eggs

December 12, 2012 • Alaska Eats, Alaska from Scratch, Appetizers & Snacks, Holidays & Occasions, Recipes, Seasons

Smoked Salmon Deviled Eggs via Alaska from Scratch

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, 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 via Alaska from Scratch

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

Adapted from Ina Garten via [Food Network|]

Yields: 24 deviled eggs

  • 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

[Hard cook|] or hard boil your eggs and submerge in a cold water bath to cool.

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.*

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.