What you'll need
Ingredients
- 7 large eggs (cold)
- 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
- 2 Tablespoons thinly sliced fresh chives
- 1/4 cup mayonnaise
- 2 Tbs. minced red onion
- 1 ½ Tbs. capers, rinsed and finely chopped
- 1 Tbs. fresh lemon juice
- 1/2 tsp. packed finely grated lemon zest
- 3/4 teaspoon grainy mustard
The method
Directions
- 01
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- 02
Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to a medium bowl. Arrange whites on serving platter, discarding two worst-looking halves. Crumble the yolks and add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper (salt to taste) and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
I love deviled eggs and there are so many delicious variations. I'm making these for Christmas dinner hors d'oeuvres and using some of the Smoked Sockeye Salmon that I brought back from a recent trip to Alaska.
Ingredients
- 7 large eggs (cold)
- 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
- 2 Tablespoons thinly sliced fresh chives
- 1/4 cup mayonnaise
- 2 Tbs. minced red onion
- 1 ½ Tbs. capers, rinsed and finely chopped
- 1 Tbs. fresh lemon juice
- 1/2 tsp. packed finely grated lemon zest
- 3/4 teaspoon grainy mustard
Cook Like James · The method
Directions
- 1
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- 2
Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to a medium bowl. Arrange whites on serving platter, discarding two worst-looking halves. Crumble the yolks and add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper (salt to taste) and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
I love deviled eggs and there are so many delicious variations. I'm making these for Christmas dinner hors d'oeuvres and using some of the Smoked Sockeye Salmon that I brought back from a recent trip to Alaska.
Ingredients
- 7 large eggs (cold)
- 4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
- 2 Tablespoons thinly sliced fresh chives
- 1/4 cup mayonnaise
- 2 Tbs. minced red onion
- 1 ½ Tbs. capers, rinsed and finely chopped
- 1 Tbs. fresh lemon juice
- 1/2 tsp. packed finely grated lemon zest
- 3/4 teaspoon grainy mustard
Directions
- 1
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- 2
Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to a medium bowl. Arrange whites on serving platter, discarding two worst-looking halves. Crumble the yolks and add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper (salt to taste) and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
