When my kids were young, I would make scrambled eggs for them; it was the one dish my whole family agreed on, and I enjoyed indulging them. If left to my own devices, I would eat just about an egg a day. Scrambled, hard boiled, fried, sunny-side up, poached, or fried. It doesn’t matter– I love eggs.
Europeans have popularized the use of eggs as an add-on to their dishes. They poach them over vegetables, pasta, or meat. In America, we are finally catching up with the times, and we can find eggs incorporated in entrees in fine restaurants. I delight in ordering those dishes when I see them available.
Nowadays, scrambled eggs have been replaced by hard-boiled eggs. I always have them on hand in my refrigerator. My husband grabs one each morning before his commute to work, and my kids and I have them for snacks. Correct preparation is deceptively difficult. The yolk should be a bright, beautiful yellow when cooked correctly. Any green means they are overcooked.
Even with my years of egg-sperience (ha!), I still haven’t cracked (sorry!) the secret to peeling an egg. I have done exhaustive research and thus far, nothing seems to work. However, I have a friend who peels her eggs when they are still warm and they peel beautifully. I always throw my eggs into an ice bath to stop the cooking. I have yet to try her way, and when I do, if it works, I will be the first to let you know.
Deviled eggs are one of my favorite way to eat eggs. Everything about this appetizer is delicious. This intriguing preparation using smoked salmon caught my eye. Preparing the eggs this way made them much more sophisticated than the usual way. The salmon, combined with the mayonnaise and dill is so luscious. The lemon juice gives it a citrusy delight, and the cream cheese makes it so smooth. This is a perfect beginning to any meal.
This recipe is adapted from Cooking Light and will serve 8 people who will appreciate an egg-cellent new take on a classic appetizer.
Ingredients for Smoked Salmon Deviled Eggs:
8 large eggs
3 tablespoons canola mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 ounces chopped cold smoked salmon
1-ounce cream cheese, softened
1 tablespoon chopped fresh chives
1/2 teaspoon black pepper
Arrange eggs in a saucepan; cover with water.
Bring to a boil.
Cover; remove from heat.
Let stand 10 minutes; drain.
Chill eggs in a bowl filled with ice; drain and peel.
Halve eggs lengthwise; scoop yolks into a bowl.
Add the canola mayonnaise, dill, lemon juice, Dijon mustard, and cream cheese; stir until well combined.
Mix in smoked salmon.
Mix ingredients until well combined. (I used a potato masher for this.)
Spoon yolk mixture evenly into centers of whites.
Sprinkle eggs evenly with chives and black pepper.
It’s that simple!
