Smoked Salmon Devilled Eggs

Today I am sharing a wonderfully simple dish. If you can boil an egg then you can present a platter of these rich and delicious devilled eggs. (Or if you are in the U.S deviled eggs.)

The eggs are cooked until just set then the wonderful rich yolks are mixed with mayonnaise, mustard and smoked salmon. Gherkins and red onion add crunch and punch (I am a poet and I don't know it 😉 ).

Although the recipe uses 6 eggs I only use 4 yolks in the filling. I like to save the remaining yolks, then I mash them with a little bit of butter and some grated cheese and spread the mixture onto a slice of toast before topping with crispy bacon. YUM!

My boys loved these as you see here, Stew and I added a good grinding of black pepper. They were demolished within minutes. But it is such a simple recipe that you can easily double or triple it.

I use my tried, tested and trusted method for cooking eggs. They are placed in a pan of water with a lid, the water is brought to the boil and then I remove them from the heat and leave them untouched for 10 minutes. This gives you fully cooked hard boiled eggs, without any of that ugly and unappetising grey ring. This is the same method I use to cook eggs to the gooey stage for a egg and bacon salad, although then I only cook the eggs for 7 minutes.

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Saturday Afternoon Platter - Smoked Salmon Devilled Eggs

Smoked Salmon Devilled Eggs. Delicious and rich. These devilled eggs are the perfect canapé or appetiser.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 6

Author: Claire | Sprinkle and Sprouts

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Ingredients

• 6 medium-sized eggs
• 2 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 gherkin
• 1-2 teaspoon red onion (I cut a few slices, chop it and then measure it)
• 60 g smoked salmon
• Pepper to taste
• Fresh dill

Instructions

• Place the eggs in a small saucepan and cover with water.
• Place over a high heat, cover and bring to a boil.
• As soon as the water boils remove the eggs from the heat, without removing the lid.
• Leave the eggs for 10 minutes, then drain and plunge into a bowl of iced water, or run under cold water until chilled.
• Once the eggs are cool, peel carefully. I like to gently crack the shell and remove a small piece along with the membrane. Then I place the egg back into the water whilst I repeat the process with the remaining eggs. This allows the water to seep between the egg and the membrane and usually makes it easier to remove the shell.
• Use a sharp knife to cut the eggs in half, then carefully use a teaspoon to remove the yolks whilst keeping the white intact.
• Place 4 of the egg yolks in a bowl with the mayonnaise and mustard, then use a fork to smash and mix them together.
• Finely chop the gherkin and add to the bowl.
• Then finely chop the onion, measure 2 teaspoons and add to the egg. (*see note above)
• Finely chop the smoked salmon and mix through the eggs.
• Scoop the egg mixture into a ziplock bag.
• Place the egg whites onto your serving platter.
• Snip the corner off the ziplock bag and 'pipe' the salmon mixture into the egg whites.
• Garnish with fresh dill and serve with a good grinding of black pepper.

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