Happy Friday Friends! What a gorgeous spring day here at the PNW! The Hubs and I wanted to take advantage of the nice weather so we did happy hour at the local Mexican restaurant in our neighborhood! Mia was so good! She was just quietly observing the place!
Anyways, I wanted to share the Deviled eggs recipe that Hubs made last Easter! He made two kinds (smoked salmon and one with tobiko), both were good! I personally preferred the smoked salmon just because I’m not a fan of tobiko. If you like deviled eggs and want to try other “flavors” in it, try either these two recipes and you might like it!
Smoke Salmon Deviled Eggs (recipe courtesy of Ina Garten)
Ingredients (make 16 appetizers)
8 extra large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives,plus extra for garnish
4 ounces good smoked salmon,minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat,cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t have to flatten the filling) and refrigerate for 30 minutes for the flavors to blend. When ready to serve,garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Tobiko and Chive Deviled Eggs (www.foodrepublic.com)
6 hard boiled eggs, cooled and peeled
2 tablespoons Japanese kewpie mayonnaise
2 tablespoons tobiko (whichever color you like best) plus extra to garnish
2 teaspoons very finely chopped chives, plus extra to garnish
kosher salt and freshly ground black pepper
Halve each eggs lengthwise and carefully transfer the yolks into a medium mixing bowl.
Add mayonnaise and mash yolks using a fork until almost smooth.
Gently fold in the chives and tobiko (you don’t want to bruise or break either) then season to taste with salt and freshly ground black pepper.
Spoon the yolk mixture back into the egg halves.
Garnish with more tobiko and chives and serve.