Every once and a while there comes along a perfect combination. Sure, peanut butter and chocolate get all the glory these days, but poached eggs and smoked Salmon are perfect for each other. There is something about the creamy mild flavor of the egg, that offsets the salty, sometimes pungent taste of the Salmon. What better way to bring them together, than to put them in a deviled egg.
Smoked Salmon Deviled Eggs
Makes 12, serves 4-6
3 ounces (by weight)
1 1/2 tablespoon
|Egg Yolks, hard boiled
Smoked Salmon, cold, Lox
Chipotle Chile Pepper (Sub Paprika if desired)
Salt and Pepper
- Begin by hard boiling the eggs and allowing them to cool overnight, or at least a few hours. Cut them in half, and reserve the whites.
- Place the ingredients, except the chives, in a food processor, and pulse a few times, scraping down in between until smooth.
- Place in a pastry bag with a medium tip, and pipe into the egg white shells. Chill and serve with fresh chives on top!