No Easter brunch or dinner is complete without Deviled Eggs. I add smoked salmon and fresh chives to my Deviled Eggs to make them a little extra special. These aren’t your Grandma’s Deviled Eggs. They are more like the Deviled Eggs you would order at a hip brunch spot.
And dare I say it? . . . They are even better than classic Deviled Eggs.
Smoked Salmon Deviled Eggs
- 6 eggs
- 1/2 cup (100 grams) mayonnaise
- 2-3 Tbsp (30-45 grams) dijon mustard, according to your taste
- 1/2 tsp onion powder
- 1/4- 1/2 tsp sea salt, according to your taste
- 1/2 tsp freshly cracked black pepper
- 3 oz. hot or cold smoked salmon, flaked into small pieces
- 2 Tbsp fresh chives, plus more for garnish
Directions:
- Start by hard boiling your eggs. (You can hard boil your eggs a day in advance if you like.) Start by adding 3-4 inches of water to a 3 or 4 quart saucepan. Bring the water to a boil.
- Using a slotted spoon, lower the cold eggs into the boiling water, then reduce the water to a simmer. Put a lid on the pot and simmer the eggs for 13 minutes.
- While the eggs are cooking prepare an ice bath for the eggs. To make an ice bath for the eggs fill a large mixing bowl halfway with ice. Then, add cold water until it is just above the ice.
- Once the eggs have cooked, remove them from the hot water and place them in the bowl of ice water. Allow the eggs to cool in the ice water for 30 minutes.
- Remove the eggs from the water, place them in a bowl, and put them in the refrigerator until they are completely cold (4-6 hours, preferably overnight).
- Peel all of the eggs.
- Cut the eggs in half. Remove the yolk of each egg and add the yolks to a medium mixing bowl. Put all of the egg whites on a serving plate.
- Break the egg yolks up with a fork until there are no lumps and they are as fine as you can get them.
- Add the mayo, mustard, onion powder, sea salt, and black pepper to the eggs yolks. Mix until the mixture is smooth. (Using an immersion blender at this point creates an ultra smooth filling.) Add in 2 oz. of the smoked salmon and 1-2 tablespoons of the fresh chives. Mix until incorporated.
- Spoon a good size dollop of the yolk mixture into each egg white. Top with a few pieces of smoked salmon and fresh chives.
- Serve and enjoy!
Test Kitchen Notes:
Eggs: There are so many hacks out there for cooking and peeling the “perfect hard boiled eggs.” But, I have not found any foolproof hacks. A few things I have found helpful are to use older eggs (like 2-4 weeks old). The white membrane separates much easier in older eggs than in fresh eggs making peeling the eggs easier. Another helpful thing is to add cold eggs to boiling water; this causes that white membrane to cook immediately and to detach from the egg whites. Again, this makes peeling the eggs easier.
Salmon: You can use hot or cold smoked salmon. Hot smoked salmon is a bit easier to flake apart and has a texture similar to traditionally cooked salmon, but both taste great.
Mustard: Mustard has vinegar in it and adds a brightness to the yolk mixture.