18 minutes ago
Saturday, May 8, 2010
Do you really need another recipe for deviled eggs?
Yes, you do.
Deviled eggs signify spring, and there are so many recipes for that old fashioned favorite hors d'oevres.
I decided to add some chopped smoked salmon to my usual deviled egg recipe to make them extra fancy.
With some fresh herbs from the garden, this took classic deviled eggs to a whole new level.
Smoked Salmon Deviled Eggs:
8 hard boiled eggs, sliced in half, yolks saved in a separate bowl
a few tbsp of Hellman's REAL mayonnaise
1 tsp Dijon mustard
1 tbsp of pickle relish or chopped sweet pickles
1 tbsp capers
4 oz. smoked salmon, chopped
2 tbsp fresh dill, chopped
fresh chives, snipped
freshly ground black pepper
Mash the egg yolks with the other ingredients (you can use more or less of any ingredient), saving some of the smoked salmon for garnishing the top of the eggs.
Mix together to make a smooth filling.
I don't add salt to this particular recipe, because the capers and the smoked salmon give it enough of a salty flavor.
Pipe or spoon into the egg white halves and garnish with a dill sprig or caper.
I have made these w/ smoked trout, and they were equally delicious!
I have pansies growing wild in the cracks in my driveway (very weird), and since they are edible, I decorated the platter with the pretty Johnny Jump-ups!
These would be nice for Mother's Day brunch.
If you don't have a deviled egg platter, then take a regular platter and line it with pretty greens, herbs or arugula. The greens will keep the eggs from sliding.
Lay the eggs on top of the greens and decorate with herb flowers.