We made these Smoked Salmon Deviled Eggs recently for our Rosé on Rose Street tasting. Follow the link for some great rosé pairing. It was hot and we were feeding 15 so we needed a make ahead, serve cold, little bundle of protein. I have always loved deviled eggs. Mark has not. Whenever I have suggested bringing them to a party he has always said “Noone wants deviled eggs.” Turns out it is just Mark who does not want deviled eggs. Correction – didn’t… didn’t want deviled eggs.
I gave these an upgrade from the mayo laden memories of our Southern childhood. And my new fangled Smoked Salmon Deviled Eggs flew off the plate. Well except for the last one. No one wants to take the last one. Until I made an announcement that I had one ugly egg stashed away for me in the fridge. Soon the platter had been quietly relieved of that last lonely egg.
Then everyone started asking for the recipe. Growing up it was my job to make the deviled eggs. I always used the same ingredients – mayo, salt, pepper, sweet pickle relish, pimento, paprika – but even then I cooked by taste not measure – great quality for someone who blogs her own recipes, huh? So I am sharing the closest approximation I can write to what I actually did. I recommend tasting a bit as you go to get these deviled eggs just the way you like them.
The presentation idea was completely copied from Cooking on the Weekends who did a prettier job with the eggs, but I was pretty proud of mine too. You can also find their take on this recipe on the link and try it different ways.
Here is my version of Smoked Salmon Deviled Eggs
- 12 hard boiled eggs, halved
- 2 tablespoons whipped cream cheese
- 2 tablespoons sour cream
- 2 tablespoons Silver Spring Spicy Sriracha Sauce
- 2 to 2½ tablespoons capers, drained- plus 24 for garnish
- 1 teaspoon honey dijon mustard
- ½ to 1 teaspoon hot and spicy pickled jalapeño
- 2 tbsp fresh dill, finely chopped, plus a few sprigs chopped for garnish
- salt and pepper, to taste
- 16 oz smoked salmon for garnish
- Boil your eggs and allow them to cool completely. Meanwhile, cut your smoked salmon into 24 thin strips. Roll them up into 24 little "roses" and chill in fridge.
- Peel eggs. Cut in half lengthwise. scoop out the yolks into a bowl. Place the egg white halves on a tray. Crumble the yolks with a fork until they are fine and uniform- like a coarse powder. Add all of the ingredients except the garnish - salmon, extra dill, extra capers.
- Pipe or let's be honest spoon the filling into the egg white halves. Place a salmon "rose" on each one. Place a caper in the middle of each rose. Sprinkle extra chopped dill over eggs. Reserve one ugly egg for yourself. Can be made day ahead.
Oh and here is a pic of the sriracha sauce.