Smoked Salmon Deviled Eggs
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Serves: 24
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2017/06/smoked-salmon-deviled-eggs-make-ahead-recipe.html/