Smoked Salmon Devilled Egg Recipe

Devilled eggs are a great way to get any party or celebration started. The delicious take on hard-boiled eggs not only makes for an excellent snack but can also be adapted in so many ways to work for different palates. For example, this Easter-special smoked salmon devilled egg, which packs a festive delight with a blend of eggs, cream cheese, and smoked salmon.

Making devilled eggs is even easier than gobbling them up. All you need is pan to boil your eggs and a bowl to jazz up that yolk. This recipe involves a decadent yolk that is spiked with mayonnaise, cream cheese, sour cream, lime juice, and some salt and pepper. So you can imagine just how awesome things are going to get! Follow the recipe below to ready a platter of gorgeous and palatable devilled eggs to go with your feast this Easter!

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Smoked Salmon Devilled Egg Recipe

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Course

Snacks

Cuisine

Italian

Cook Time

75 minutes

Servings

servings MetricUS Imperial

Ingredients

• 8 extra large egg
• 1/2 cup sour cream
• 2 ounces softened cream cheese
• 2 tbsp mayonnaise
• 1 tbsp freshly squeezed lime juice
• 2 tbsp minced fresh chives
• 4 ounces smoked salmon minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepepr
• 2 ounces salmon roe

Course Snacks Cuisine Italian Cook Time 75 minutes Servings servings MetricUS Imperial Ingredients 8 extra large egg 1/2 cup sour cream 2 ounces softened cream cheese 2 tbsp mayonnaise 1 tbsp freshly squeezed lime juice 2 tbsp minced fresh chives 4 ounces smoked salmon minced 1 tsp kosher salt 1/2 tsp freshly ground black pepepr 2 ounces salmon roe

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Place the eggs in a pot large in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
2. Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully.
3. Place the yolks in a bowl and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
4. Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper to the egg yolks. Using an electric mixer beat on medium speed until fluffy.
5. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes for the flavors to blend.
6. Garnish with a dollop of salmon roe and some extra chopped chives and sprinkle with some salt and pepper before serving. Sprinkle with salt and pepper and serve.