Sunday, April 9, 2017

Deviled Eggs with Capers and Salmon

Last month for Tapas I made not only some awesome Smørrebrød using Smoked Salmon Gravlax style, but I also made up some Deviled Eggs with Smoked Salmon.  I did leave some bare in case someone didn't want to eat the Smoked Salmon. 
Deviled Eggs with Salmon, Capers and Dill

These weren't ordinary eggs, they were gussied up with capers and lemon, and then I topped some of them with the Smoked Salmon.

They were so good.

And if you're looking for ideas on what to do with all those leftover hard cooked eggs, this would be a good recipe to have.
Fresh chopped dill

Egg filling for Deviled eggs

Egg mixture for deviled eggs with fresh dill







yield: 1 dozen eggsprint recipe

Deviled Eggs with Capers and Salmon

prep time: 20 MINScook time: total time: 20 mins
Danes love their smoked salmon and can think of a myriad of ways to use it. I've topped Smørrebrød with salmon and also Deviled Eggs.

INGREDIENTS:

  • 1 dozen hard cooked eggs
  • 2 tablespoons finely chopped capers
  • juice from one lemon
  • 1 tablespoon chopped fresh dill  + more for garnishing
  • 1/2 cup (or more) mayonnaise
  • 1/2 teaspoon fresh ground pepper
  • 1 oz. Smoked salmon, cut into strips
  •  1/4 teaspoon Paprika (for the eggs without the salmon

INSTRUCTIONS:

  1. Cut the eggs in half, remove the yolks and set the whites aside. Mash the yolks using either a ricer or the tines of a fork. Chop the capers, and juice the lemon. Add them to the mashed egg yolks and then add the mayonnaise. Mix together until you have the consistency you like. Add more mayonnaise if you wish. 
  2. Pipe the mixture into the reserved egg whites using a pastry bag fitted with a star nozzle or place the egg yolk mixture into a ziplock bag and cut one corner out. 
  3. Drape the filled eggs with a strip of smoked salmon, and a piece of fresh dill and serve.  If you leave some bare of salmon, sprinkle with a little paprika.
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

3 comments:

  1. Deviled eggs are my BFF! I would love you to share this with Smell Good Sunday http://jaytriedandtrue.blogspot.com/2017/04/smell-good-sunday-15.html

    ReplyDelete
    Replies
    1. Thank you. And I'd like to invite you to link up the first Monday of the month for our First Monday Favorites. This is for a recipe you made the previous month that you would make again and again. I'll be posting a reminder soon. The next one is on May 1st.

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  2. What a great tray of delicious eggs. Thanks so much for sharing your post with us at Full Plate Thursday and come back soon!
    Miz Helen

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