If you have had your fair share of deviled eggs in the past, you’ve got to try out this recipe for a change. The wild smoked salmon in this recipe truly bring this classic party appetizer to a whole new level! The smokiness and gourmet flavor of smoked salmon is amazing. The mild onion aroma from the chives and the lemony dill are just perfect companies to the salmons.
6 large eggs
6 tablespoons sour cream
1½ ounces cream cheese, at room temperature
2 tablespoons Japanese mayonnaise
2 teaspoons fresh lemon juice
1½ tablespoons minced fresh chives, plus more for garnish
1 teaspoon chopped dill, plus more for garnish
3 ounces smoked wild salmon, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ounces salmon roe
No nutrition information available
Bring a large pot of water to a boil, carefully place the eggs into the water in a single layer. Simmer uncovered for 15 minutes. Transfer the eggs to a bowl of iced water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks into a medium bowl. Arrange the egg whites on a platter in a single layer with the cut sides up.
With a fork, smash the egg yolks until no big lumps. Then, stir in the sour cream, cream cheese, mayonnaise, lemon juice, smoked salmon, chives, salt, and pepper until well incorporated.
Transfer the egg yolk mixture into a pastry bag fitted with a large open star tip. Pipe the egg yolk mixture onto the egg whites. Top with a small dollop of salmon roe, sprinkle some chopped chives, and a small spring of dill. Enjoy!