Spring Hill Ranchs Smoked Salmon Deviled Eggs Food

SMOKED SALMON & DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

RANCH STYLE DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise and carefully remove yolks to a small bowl. Mash with fork or pulse in a food processor.
• 2. Add mayonnaise, pepper, dry ranch dressing mix, and mustard; blend well.
• 3. Scoop or pipe into egg halves; sprinkle with 1 to 2 pinches of paprika for garnish if desired. Chill until serving.

SPRING HILL RANCH'S DEVILED EGGS WITH SPAM

Steps:

• 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
• 2. To the bowl with the yolks, add the Spam cubes and mayonnaise. With the back of a fork, mash it all together until the mixture is relatively smooth.
• 3. Add the lemon juice, mustard, sugar, pepper sauce, and green onions. Mix well and add a little salt and pepper to your liking. If the mixture is too stiff add a little more mayonnaise and mix.
• 4. Spoon or pipe the filling back into the egg whites. If desired, dust the tops of the eggs with paprika or pico de gallo. Cover and refrigerate at least one hour before serving.

SPRING HILL RANCH'S SMOKED DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise, pop the yolks out into a medium mixing bowl and mash them with a fork. Mix in the mayonnaise, mustard, liquid smoke, smoked paprika, brown sugar, pepper, salt and ground cayenne. If you like your filling a little creamier, add a little more mayonnaise.
• 2. Fill the egg white with your filling. Dust the tops with just a bit of pico de gallo. Then refrigerate them until you are ready to serve them.

SMOKED SALMON DEVILED EGGS

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.

SMOKED SALMON DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
• Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
• Carefully cover with plastic wrap and refrigerate until serving.

SMOKED SALMON DEVILED EGGS

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.