Smoked Salmon Deviled Eggs

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3.25.13 by sarah

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I have a confession to make, reader. I’m on a… diet.

Luckily for you, I’m a weekend blogger. And on the weekends, I give myself a few freebies.

This recipe actually doesn’t veer too far away of what’s on my weekday work-and-freelance eatable list (basically lots of protein, vegetables, and the occasional condiment to go with it).

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Anyway, this weekend, I had a few breaks from my freelance work, so I was able to spend all of Sunday on my blogger extravaganza. Or… for this post, the eggstravaganza.

I may still be dealing with the dreaded wintry mix, but it’s officially spring, and real-life spring is just around the corner. With Easter Sunday coming up, I thought I should prep a nice brunch recipe.

My dad, and his New Yorker blood, is a huge fan of lox. I don’t obsess over it like most people I know, and I don’t normally eat it by itself, but I do love a deviled egg. And in this case, I do love lox. And Old Bay. And pickles. And eggs.

All-around good recipe.

It’s time to let that quintessential New York Jewish mother persona take over. You know she’s hiding somewhere in there. Let her out. Make these deviled eggs, let’s start off a wonderful week.

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Smoked Salmon Deviled Eggs, inspired by Food & Wine

Ingredients for 8 eggs (just multiply if you’re cooking for a crowd)
4 eggs
2 to 3 slices wood-smoked salmon, sliced, and any extra for garnish
1/4 cup mayonaise
4 tablespoons Dijon mustard (note: I like mustard. Perhaps start with 2, and add to taste.)
Dill pickles or cornichons — diced, about 1/3 cup
Old Bay seasoning for garnish

 

Hard boil your eggs — do this ahead of time, so you can work with chilled eggs later. There are many “tried and true” methods of hard boiling eggs. This is what works for me.

Fill a medium-sized saucepan with enough water to cover your eggs by about an inch. Heat the water and the eggs together on high, until the water boils. When the water starts boiling, set a timer for one minute — this is how long you should let the water boil. After, the minute is up, remove the saucepan from the heat altogether, and cover. Set another timer, for 30 minutes this time. During this 30 minutes, your eggs will finish cooking.

After 30 minutes, run the eggs under cold water until cool. As someone concerned about wasting water, I put them in an ice bath (large bowl + ice + water + salt). Either method does the trick.

With a sharp knife, slice each egg in half, wiping the knife clean after slicing each egg (because we don’t want yolk scraps on the edges of each egg white). Pop the yolks out, and place them in your food processor or blender. Set the whites aside.

Add the salmon, mayonaise, mustard, and half of the diced pickles. Blend until pink, light, and fluffy — about a minute or two. Taste test to make sure it’s lox-y enough. Feel free to add ingredients as you see fit. My measurements are generally estimates, anyway.

Fold in the remaining diced pickles, and transfer the mixture to a pastry bag or ziploc bag with the corner snipped off. Pipe into each egg white, and generously top with Old Bay seasoning. Garnish with a little slice of lox.

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