Thursday, December 24, 2009

Deviled Eggs with Smoked Salmon

A. Fresh eggs are REALLY hard to peel. Despite using a tip from a fellow poultry enthusiast: put 1/2 Tsp of baking soda per each quart of water, the shells still stuck like crazy. A few of the older eggs peeled a little better. (fresh eggs are harder to peel due to a lack of air or something like that, less space between the membranes)
B. I love deviled eggs, despite them maybe not loving me so much. The husband loves them even more, so what better light dinner before Christmas feast? We picked up some smoked salmon at Whole Foods the other day after ice skating and i was inspired.

To boil the eggs:
Place eggs in pan and cover with 1 inch of water, along with 1 tsp of baking soda if using fresh eggs. Bring to a boil on med/high heat. Once boiling, cover and remove from heat, set a timer for 15 minutes. After the 15 minutes have elapsed, pour out the hot water and put the eggs in a bowl of ice water then the fridge until ready to use.

Deviled Eggs:
Most ingredients are to taste, you just need a creamy consistancy, this is about what i used:

6 boiled eggs, halved with yolks removed
2 spoonfuls of mayo, i used Light
about a tablespoon + of dijon or spicy mustard
a good squirt of regular yellow mustard
a pinch of fresh dill
dashes of paprika for garnish
finely chopped smoked salmon and green onions, about 1 slice of salmon
could also add some chilly powder, but i didn't this time
salt and pepper

Mush the yolks with the seasonings and mayo/mustard until rather creamy/sticky. Add the onions and salmon. Taste and adjust to your liking. Carefully spoon the filling into the halved egg whites (you can tell mine are a bit unsightly, but we're eating them ourselves so who cares) and garnish with some green pepper, a little more salmon and paprika.

Ta Da.

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