SMOKED SALMON DEVILED EGGS
Provided by Ina Garten
Time 1h15m
Yield makes 16 appetizers
Number Of Ingredients 10
Steps:
- 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 want 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.
DEVILED EGGS WITH CAVIAR AND SALMON ROE
Provided by Marc Murphy
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the roasted garlic: Preheat the oven to 400 degrees F.
- Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
- For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
- Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
- Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.
SMOKED SALMON DEVILED EGGS
Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 2 dozen, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, arrange eggs in a signle layer and add enough water to cover.
- Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
- Drain then cover eggs with ice water.
- Let stand until cool to the touch.
- Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
- Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
- You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.
Nutrition Facts : Calories 175.3, Fat 11.8, SaturatedFat 4, Cholesterol 428.2, Sodium 499, Carbohydrate 1.5, Fiber 0.3, Sugar 0.8, Protein 15.1
SALMON DEVILED EGGS
I had to try this because it's an interesting variation. I love salmon, and I love deviled eggs. I will say these are much richer than a regular deviled egg although they are gluten free and dairy free. Recipe courtesy of Nutritional Weight and Wellness. Serving size is estimated.
Provided by AmyZoe
Categories < 15 Mins
Time 10m
Yield 6 eggs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut hard-boiled eggs in half lengthwise, and remove yolks.
- Mash yolks with remaining ingredients.
- Refill egg whites with yolk mixture and refrigerate.
Nutrition Facts : Calories 126.8, Fat 10.7, SaturatedFat 2.2, Cholesterol 190.5, Sodium 303.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 6.4
SALMON DILL DEVILED EGGS APPETIZER
This was orinally a recipe from Emeril Lagasse, which I cut in half and made a couple of minor changes.
Provided by Alan Leonetti
Categories Very Low Carbs
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggs in half lengthwise.
- Carefully remove the yolks.
- Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
- Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
- Stir to blend thoroughly.
- Spoon heaping amounts of the mixture into the egg whites.
- Cover and chill for at least 1 hour before serving.
- Sprinkle with chopped dill before serving.
Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 108.8, Sodium 137.4, Carbohydrate 1, Sugar 0.5, Protein 4.2
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- In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
- Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
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