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Deviled Eggs | Smoked Salmon | Lemon

October 5, 2011

Earlier this summer, I got a TON of fresh eggs. We always get really great farm fresh eggs throughout the year, but during two weeks of summer, we somehow ended up with 8 dozen eggs. Yes, 8 dozen eggs. We got some from Weldon and Ariana, but also from two of my mom’s co workers, who happen to raise chickens on their farm.

Besides having omelets everyday, we made such dishes as fried eggs with celery pesto, huevos rancheros, and spaghetti carbonara. We made deserts, too. But I think I must have made at least 2 dozen deviled eggs. They were great to take to backyard BBQ’s, cocktail parties, or put on a salad for lunch.

I gave out a bunch to my farmer’s market friends one day and they loved them. I made some with smoked salmon, as documented here, and even made a B.L.T. deviled egg, which had smoked bacon and diced tomatoes mixed up with the filling and a small lettuce heart sitting on top!

Smoked Salmon Deviled Eggs (makes 12)

(recipe courtesy of Vivek Surti, originally published in The Double Standard)

6 large eggs

¼ cup mayonnaise

2 tablespoons sour cream

4 oz smoked salmon, minced

2 green onions, thinly sliced

1 tablespoons capers, drained and coarsely chopped

1 tablespoon chopped fresh parsley

Zest and juice of 1 lemon

Paprika, for sprinkling

Kosher salt and freshly ground black pepper

Place the eggs in a pot and cover with cold water by about an inch. Bring water to a boil and then cover the pot, shut off the heat, and let sit for 15 minutes. Drain the eggs and run cold water over them until they are cool to the touch. Crack the shells and peel so you have 6 whole hard boiled eggs. Cut the eggs in half and scoop out the yolks carefully

Put the yolks in a bowl and mash them with a fork. Add the mayonnaise, sour cream, smoked salmon, green onions, capers, parsley, lemon zest, and lemon juice. Combine everything and season to taste with salt and pepper.

Either pipe or spoon the egg yolk mixture back into the egg white halves. Garnish with some paprika  and some extra sliced green onions or fresh herbs.

2 Comments leave one →
  1. October 6, 2011 4:19 PM

    What a fantastic photo. 8 dozen eggs is a lot of eggs. I’ve loved having chickens for the past 2-3 years – but now they’re getting old and the eggs are a bit funny, but they still work 😀

  2. October 10, 2011 8:53 PM

    Vivek, nice to meet you at the Forum this weekend. Beautiful photo of one of my favorite foods…stuffed eggs. Very nice indeed.

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