Monday 24 March 2014

Smoked Salmon Deviled Eggs

Deviled eggs are a classic party food, and these I decided to make with a very simple twist. For those of you who don’t frequently eat deviled eggs they’re a tiny bit of joy into the mouth. Hard boiled eggs, with the yolk taken out and mixed with mayonnaise or any other types of ingredients and fill them back in the half white shells. They’re perfect for any occasion, such as picnics, BBQs, holidays and gatherings. They’re so versatile too; you can use this recipe to jump into something more adventurous. The sky is the limit really because so many things go with eggs. My recipe here is for 12, but you can easily do more as I’ve found at so many gatherings I’m often left with none! Spring is coming up and it’s a perfect time to give it a go!
Smoked Salmon Deviled Eggs
Perfect treat to impress guests!

6 hard-boiled eggs
5 tbsp. extra light mayo (I use Hellmann’s)
100g smoked salmon
1 tsp. Dijon mustard
Salt and pepper to taste
Garlic powder
Paprika for dusting

To Start:
Peel the eggs, slice carefully in half and remove the yolk and place into small bowl.
Arrange the egg white halves nicely on a platter.
Dice the salmon into very small pieces

To Make:
Mix the yolks thoroughly with a fork to break up any lumps.
Add the mayo and the Dijon and mix thoroughly. (A hand blender works fantastic here).
Salt and pepper to taste with a dash of garlic powder.
Fold in the smoked salmon and mix to incorporate.
In a piping bag carefully add the mixture and pipe into the egg whites.
Alternatively you can spoon it in as well.
Refrigerate covered in cling film, eat on the same day.

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