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Recipe

Smoked Salmon Deviled Eggs

Scott Phillips

Yield: Yields 12

These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe. 

Ingredients

  • 6 large hard-cooked eggs
  • 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
  • 1/4 cup thinly sliced fresh chives
  • 1/4 cup mayonnaise
  • 2 Tbs. minced red onion
  • 2 Tbs. capers, rinsed and finely chopped
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. packed finely grated lemon zest
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 80
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 110
      Sodium (mg): 290
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 5

Preparation

  • Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

Serve with Spicy Bloody Marys.
 

Reviews

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Reviews

  • NJDad74 | 04/19/2015

    Have made twice--the 1 cup of mayo turned the filling into a less-flavorful taste. Someone commented here to only use enough mayonnaise to bind the ingredients together--which is exactly my recommendation. The flavors pop! And don't use a food processor on the capers--rough chop them. SO great--they disappear as soon as you put them out.

  • erikpete | 07/04/2013

    This recipe has become a family favorite!

  • Lil_CLAIREification | 04/01/2013

    Featured these on my blog today! Thanks for the great recipe. http://wp.me/p2ZsWv-1dTClaire @ A Little Claireification

  • skipp84 | 04/26/2011

    Everyone loved these as an Easter appetizer-even the self-professed smoked salmon haters. Could have easily doubled the recipe. The balsamic capers I used added an extra layer of flavor.

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