Deviled eggs are a delectable treat and an excellent way to use up all those dyed eggs you might have left over from your Easter baskets. Recipes for stuffed hard boiled eggs have been in existence since the ancient Romans. They mashed the egg yolks with anchovies, olive oil, garlic, pepper and wine before stuffing them. The term “deviled” didn’t come into use until 18th century England. Deviled first refered to meat dishes and later to any variety of dishes prepared with hot seasonings like dried mustard or cayenne pepper.
Older eggs are the best for hard boiling. I learned that the hard way last year when the hard cooked eggs I was attempting to peel not only removed the shell but also a large portion of the egg white. To be certain that your hard boiled eggs are easy to peel, refrigerate them for a week to ten days before cooking. This allows the eggs to take in air, helping the membrane to separate from the shell.
There are many methods of hard boiling eggs. Every now and then I will come across the latest “fool proof” method only to be disappointed. I have always had success with a method I learned from Julia Child. In her book, The Way to Cook she shares the method developed by the Georgia Egg Board. The eggs are covered with cold water in a pan by about an inch, brought to a boil, removed from the heat and covered for exactly 17 minutes. Then the eggs are transfered to a bowl of ice water for two minutes. I like using my Chinese spider for this step. The chilling shrinks the egg from the shell. The water is brought back to the boil, the eggs are returned to the water for 10 seconds which expands the shell from the egg. The final step is to return the eggs to the ice water, gently cracking the shells in several places. I like to peel my eggs under cold running water, returning them to the bowl of ice water when done. Peeled eggs can be stored, submerged in fresh water for several days.
This recipe for smoked salmon deviled eggs could be called “everything but the bagel”, since all the components for the traditional bagel and accompaniments are there. Rich, smoky salmon, briny capers and the first of the season chives from the garden combine with the blank slate of the hard boiled egg. I prefer to keep my components chunky, but you could whiz them up in a food processor if you like to pipe your filling. These are always a big hit in my house. Easy to eat, even the avowed salmon haters enjoy them.
Smoked Salmon Deviled Eggs
Adapted from Fine Cooking magazine
Makes one dozen
Ingredients
- 6 large hard boiled eggs
- 1/2c (about 3 ounces) cold smoked salmon
- 1/4c thinly sliced fresh chives
- 3T mayonnaise
- 1T sour cream
- 2T finely minced red onion
- 2T capers, rinsed and finely choppped (l like balsamic capers)
- 1T fresh lemon juice
- 1/2t packed finely grated lemon zest
- Freshly ground black pepper
Directions
- Hard boil eggs according to your method of choice. Peel and halve eggs lengthwise.
- Remove the yolks and crumble them into a medium bowl.
- Add the salmon, 3T of the chives, the mayonnaise, sour cream, onion, capers, lemon juice, zest and a grind of the black pepper to taste. Mix ingredients to combine thoroughly.
- Mound the filling into the egg whites. Garnish with remaining chives and pepper to taste.
