Are you enjoying your Spring Break so far? For those of you who haven’t gotten any time off (just yet), hang in there! My kids have been waiting for the longest time to get some days off from school as well. If you’re having gatherings and looking for Easter Sunday Brunch ideas, you’re in luck today. Check out these Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋! Aren’t they gorgeous? Let me tell you, they taste just as fantastic as they look, too!
If you have had your fair share of deviled eggs in the past, you’ve got to try out this recipe for a change. The wild smoked salmon in this recipe truly bring this classic party appetizer to a whole new level! The smokiness and gourmet flavor of smoked salmon is amazing. The mild onion aroma from the chives and the lemony dill are just perfect companies to the salmons.
Of course, I didn’t just stop there either! These decadent Smoked Salmon Deviled Eggs are topped with salmon eggs (roes) for the finishing touch! As much as I love sushi and sashimi, I’m not a big fan for salmon eggs in the past! That was true until after I had my very first bite of this gorgeous treat! The salmon eggs add a little pop and saltiness to these creamy and silky deviled eggs. The flavors and aromas are well balanced in this little jewel-like appetizer!
If you haven’t watch the video tutorial for this recipe, you’ve got to click on the link above and check it out. I spelled out the little tips and secrets on how to make the perfect hard-boil eggs, which is the basic/foundation to make deviled eggs; as well as piping tips and fun facts! So, be sure to subscribe and watch the tutorial! I hope you enjoy today’s recipe and video. Stay tuned for more fun and easy recipes next week!
Tools and Ingredients Used:
Pastry Bags (Click here for more information)
Large Open Star Piping Tip (Click here for more information)
Deviled Egg Platter (Click here for more information)
Ceramic Egg Tray (Click here for more information)
Japanese Mayo (Click here for more information)
Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋
Makes: 12 (halved) Deviled Eggs
6 large eggs
6 tablespoons sour cream
1 1/2 ounces cream cheese, at room temperature
2 tablespoons Japanese mayonnaise
2 teaspoons fresh lemon juice
1 1/2 tablespoons minced fresh chives, plus more for garnish
1 teaspoon chopped dill, plus more for garnish
3 ounces smoked wild salmon, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces salmon roe
Bring a large pot of water to a boil, carefully place the eggs into the water in a single layer. Simmer uncovered for 15 minutes. Transfer the eggs to a bowl of iced water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks into a medium bowl. Arrange the egg whites on a platter in a single layer with the cut sides up.
With a fork, smash the egg yolks until no big lumps. Then, stir in the sour cream, cream cheese, mayonnaise, lemon juice, smoked salmon, chives, salt, and pepper until well incorporated.
Transfer the egg yolk mixture into a pastry bag fitted with a large open star tip. Pipe the egg yolk mixture onto the egg whites. Top with a small dollop of salmon roe, sprinkle some chopped chives, and a small spring of dill. Enjoy!