Smoked Salmon Deviled Eggs Recipe

Taken from page 88 of The Best of Fine Cooking, Make-Ahead Holidays magazine, this is the recipe I bought the whole magazine for. Packed with flavor, this is a time tested crowd-pleaser with an entirely new spin. I secretly lamented not putting just a little daub of cream cheese on top of each one, it was so much like a lox sandwich. I think I might do that for the Thanksgiving batch! Read on for the full recipe »

Ingredients* (yields 12)

6 large hard-cooked eggs
4 oz. cold-smoked salmon, finely diced (approx. 1/2 cup)
1/4 cup thinly sliced fresh chives
1/4 cup mayonnaise (I made my own using Mark Sisson’s recipe in The Primal Blueprint Cookbook)
2 Tbs. minced red onion (I used white because it’s all I had, and it worked but the red onion would be preferable)
2 Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed, finely grated lemon zest
Fresh Ground Pepper

* USDA organic ingredients whenever possible.

Directions

Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl.
Add the salmon, 3Tbs. chives, mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp black pepper and mix.
Mound filling into egg whites, garnish with remaining chives and pepper.
That’s it, you’re done! If there’s any survivors after the meal, keep them chilled in the fridge.

(Enjoy and let us know what you think in the comments!)

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