This dish requires no introduction. It’s easy, delicious, healthy, affordable, and about as Northwest as eggs can get. Perfect for a Mother’s Day Brunch or evening party appetizer. You want the dish to have a bit of a ‘kick’ so don’t skimp on the capers and mustard, although you can certainly modify pending on your taste and preference.
Smoked Salmon Deviled Eggs
1/4 cup mayonnaise
6 ounces smoked salmon (the salmon in a can is completely fine and makes this an even more economical option)
2 TB mustard
2 TB lemon juice
1 TB dill (or to taste)
1 TB capers (or to taste)
Dash of Tabasco
1. Put the eggs into a pan and fill with water until they’re fully submerged. Bring to a boil . Once the eggs are boiling turn down slightly so they don’t break and cook for one minute. Then turn off the heat and let them cook in the water for 15 minutes (with the pan lid on).
(Note: Most people over-cook their hard-boiled eggs producing rubbery results.) After the 15 minutes is up submerge in cold water until cool. Peel the eggs and cut lengthwise.
2. Scoop out the yolks of the egg into a food processor. Add the mayonnaise, salmon, mustard, lemon juice, dill, capers, and Tabasco. Pulse just until blended. Pending on the size of your eggs you may need to add a bit more mayonnaise, mustard, and/or lemon juice to get the consistency that you want. Eggs should be moist but not watery or runny.
3. Add the egg mixture to a pastry tube and pipe into the waiting eggs for a particularly elegant presentation. If you’re not feeling that just scooping it in does the trick too.
4. Garnish with a dash of Paprika.