Recipe: Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
If you have never tried to steam hard cooked eggs it is a fantastic way to get consistently perfectly cooked eggs. They even seem easier to peel once cooled.
Makes 12 servings
  • 6 hardboiled large eggs, cooled
  • 2 tablespoons mayonnaise
  • 1 tablespoon brine from Dear North Alaska Smoked Sockeye Salmon Coriander & Malabar Pepper jar, strained
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons capers, drained
  • ¼ teaspoon Alaska sea salt
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon fresh lemon juice
  • Black pepper
  • 12 Dear North Coriander & Malabar Pepper Smoked Salmon flakes from 1 jar. (About a quarter of the contents of the jar.)
  • 1 teaspoon plus 1 teaspoon capers, drained
  • 1 tablespoon sour cream
  • ½ teaspoon lemon zest
  • ½ shallot, minced
  • ½ teaspoon fresh dill, chopped
Peel and cut steamed eggs in half. Place the yolks in a food processor with mayonnaise, brine, Dijon mustard, capers, salt, cayenne pepper, Worcestershire sauce, and lemon juice. Pulse until smooth. Spoon the filling into a pastry bag or gallon-sized zip seal bag—you can snip one corner of the zip-seal bag by ½-inch later when you’re ready to pipe the filling into the cavities of the hardboiled egg whites. Place the filling into the refrigerator for 1 hour to set. Pipe enough filling into each egg white to fill the space. Fill all eggs evenly, using all the filling. Top each egg with a small piece of smoked salmon. Chop 1 teaspoon of the capers. Mix together the sour cream, chopped capers, lemon zest, and black pepper. Dab 1/8 teaspoon of sour cream on top of the salmon flakes. Garnish with a few bits of shallot, dill leaf, and a single caper on each egg.
From Alaska With Love