Deviled Egg recipes number in the thousands maybe even the tens of thousands. You’ll find them in most any culture that has eggs. In Russia, they’re made with cooked beets. While China has one made with tea eggs and soy sauce. Furthermore, Brazilians make one with ham, cover them with cheese and broil. You may be thinking, why another deviled egg recipe? Because, this one has a Scandinavian twist.
Our “Delicious Smoked Salmon Deviled Eggs” is wonderfully decadent. It has a smoky, yolky, creamy yumminess and combines the deliciousness of the smoked salmon with the luscious perfectly cooked egg yolks.
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Yes, I said “perfectly cooked egg yolks”. Until recently, we used the stove top “place, cover, cook, drain and cool” method.
First of all, set large eggs into pot large enough to hold them in one layer. Cover the eggs with an inch of cold water. Bring the pot to a boil. Remove from heat, cover the pot and let it set for 12 minutes. After 12 minutes, immediately put eggs in an ice bath for 12 minutes or more. Drain and dry.
Wait a minute! We have an Instant Pot, so why not pressure cook the eggs. We found a great “pressure cooker” egg recipe over at the “Pressure Cook Recipes” site. When cooking our eggs, we used the suggested 13-minute low pressure procedure. We’re sold on this method, it was easy peasy. The eggs turned out beautifully and yes, “perfectly cooked”.
Let’s make some deviled eggs!
Therefore, we think, no matter how you boil your eggs, you’ll really enjoy our “Delicious Smoked Salmon Deviled Eggs”.
HAPPY DEVILED EGG MAKING!
- 8 - large hard boiled eggs. Peeled with care.
- 5 oz. (142g) Hard (kippered) smoked salmon.
- 1 tbl - Capers, minced finely. (can be reduced or omitted according to taste.)
- ½ cup (1.25dl) crème fraîche (actual amount used may vary).
- A handful - Fresh dill, snipped finely (about 2 heaping tablespoons snipped)
- Juice of half a lemon (actual amount used may vary).
- Freshly ground pepper to taste.
- Salt if needed.
- Finely snipped fresh chives for garnishing.
- First of all, carefully cut the cooked eggs in half (long ways), removing the egg yolk to a medium bowl. Select the best twelve cooked egg white halves for use. The remaining four can be reserved for another use.
- On a cutting board, remove the the smoked salmon from it's skin (note 1). Next, using a sharp knife remove the dark bloodline down the center of the filet. Using the same fork, shred the smoked salmon.
- Place the capers (if using), half of the crème fraîche, snipped dill, half of the lemon juice and pepper in the bowl. Stir to mix.
- Taste and see if you need more lemon or pepper. Also check the egg mixture for consistency. The consistency needs to be smooth so it can pass through the pastry pipe. Add additional crème fraîche if needed.
- Transfer the yolk mixture into a food processor(note 2) and pulse the mixture until it's very smooth and creamy.
- Fill a pastry bag (fitted with an open star tip) with the egg mixture . Pipe the mixture into and on top of the egg whites (note 3). Make it pretty.
- Garnish with snipped chives and serve.
2 - Mixture can be mixed by hand, but you'll need to finely dice the shredded salmon so it passes through the pastry pipe.
3 - If prefered, mixture can be placed into and on top of the cooked egg white half using a spoon.
These can be made a couple of hours ahead of your guest arriving; just omit the garnish and cover loosely with plastic wrap and refrigerate. Just be sure to bring the eggs to room temperature for a half hour or so prior to serving. Garnish with the dill as you serve.