Smoked Salmon Deviled Eggs 12.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 15, 2019

Private chef Angela Davis likes to mix mayonnaise and cream cheese with the egg yolks for an even more decadent base for smoked salmon. Capers serve double duty as a pretty garnish and a pop of briny pickled flavor to cut through the eggs’ fatty richness.

Make Ahead: To prepare the eggs in advance, refrigerate the bag of filling and the hollowed egg whites, loosely covered with plastic wrap. When you’re ready to serve the eggs, snip off one bottom corner of the bag to pipe the filling into the egg whites, then garnish as directed.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

Ingredients
  • 8 large eggs
  • 2 tablespoons softened cream cheese
  • 2 tablespoons mayonnaise, preferably Duke’s, or more as needed
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons minced fresh tarragon or dill
  • 2 teaspoons finely chopped fresh chives
  • Kosher salt
  • Cracked black pepper
  • 2 ounces cold-smoked salmon, chopped into 1-inch pieces, for garnish
  • 1 tablespoon drained capers, for garnish

Directions

Fill a large bowl with cold water and ice cubes.

Bring a large pot of water to a full, rolling boil over medium-high heat. Carefully lower in the eggs. Cook for exactly 11 minutes, then drain the pot. Shake it vigorously back and forth a few times to crack the eggshells. Immediately transfer the boiled eggs to a bowl filled with ice water. Once the eggs have cooled completely, peel under running water.

Pat the eggs dry with a paper towel or lint-free cloth. Use a non-serrated knife to slice the eggs in half. Use a spoon to gently remove the yolks. (Tip: For a perfectly smooth filling, press the yolks through a fine-mesh strainer, which will shred them instantly.)

Discard 4 of the egg white halves; the extra yolks make for a more generous filling. Mash the yolks thoroughly with the cream cheese and 2 tablespoons of mayo. Stir in the lemon juice and herbs. Only if necessary, add a touch more mayo to make the mixture a smooth consistency that holds its shape. You don’t want the filling to be gloppy. Season lightly with salt and pepper.

Transfer the filling to a zip-top bag, pushing all the filling down to the bottom of the bag. Snip off one of the bottom corners to transform it into a piping bag. Pipe filling into the egg whites. Garnish each egg with a folded slice of salmon and a couple of capers.

Serve right away.

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Recipe Source

From Angela Davis, who blogs at TheKitchenistaDiaries.com.

Tested by Stephanie Zarpas.

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Email questions to the Food Section at food@washpost.com.