April 15, 2014

Scrumptious Seafood: Smoked Salmon Deviled Eggs

Just in case dyed eggs aren’t your thing for the upcoming Easter weekend, there’s a more grown up alternative in these delectable deviled eggs. Brought to you by Fine Cooking – the Easter Bunny’s got enough on his plate!

  • 6 large hard-cooked eggs
  • 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
  • 1/4 cup thinly sliced fresh chives
  • 1/4 cup mayonnaise
  • 2 Tbs. minced red onion
  • 2 Tbs. capers, rinsed and finely chopped
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. packed finely grated lemon zest
  • Freshly ground black pepper

Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

Posted by websitedev
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