Bill has a thing for deviled eggs. His eyes practically glaze over when our friend, Sally, brings a platter to our 4th of July party. I treated the hubby to a batch of Smoked Salmon Deviled Eggs, being the nice wife that I am. He was thrilled!
Smoked Salmon Deviled Eggs
At our house, I can’t get too crazy when it comes to deviled eggs. I kept the filling rather basic. If the color appeared “off” with the addition of spices, avocado or any of the numerous options, I’d get drilled on the exact ingredients before any tasting could begin.
So some mayo and Dijon were mixed into my grated yolks, then I checked the fridge for garnishes. Bacon came to mind, but I had some smoked salmon as well as jars and jars of caper berries on the door. The picky hubby could pull off the capers and he’d be set! I had a feeling he’d approve of these smoked salmon deviled eggs.
Well, as I predicted Bill removed the capers and dill, but happily devoured his share of barely garnished smoked salmon deviled eggs. Nick thought they were good enough for snacks and breakfast. He was curious about the garnishes but gobbled them right up.
He’s home for the summer before starting grad school and lets me know that he’s always hungry! No wonder I’m hitting the market every other day!
How to Cook Hard Boiled Eggs
Everyone wants to know the best technique for making hard boiled eggs. One where the shell comes off and there’s no green ring around the yolk. Here are a few tips for making hard boiled eggs.
- Use older eggs. They peel more easily than fresh eggs. After you purchase your eggs, don’t cook them for at least a week.
- Try this Krups Egg Cooker. I found my eggs peeled more easily using this gizmo.
- To make hard boiled eggs, place the eggs in a saucepan and fill with cool water to an inch over eggs. Bring water to a rolling boil, cover the pan with a lid and remove from heat. Set timer for 10 minutes. While waiting for the eggs to cook, fill a bowl with water and ice. Set aside. When the timer goes off, remove the eggs and place in ice water. After the eggs cool for a minute, crack the shells a bit as this will help the peeling process.
- Start peeling from the large end when eggs are chilled. Peel under running water to help clean the bits of shell off the egg.
- Always store your cooked eggs in the refrigerator.
- Find a ceramic egg crate to serve!
Instant Pot Hard Boiled Eggs
Do you have an Instant Pot? Mine stayed in its box until about a month ago. Over the holidays, I was having lunch with some girlfriends who extolled the advantages of cooking with an IP. The best chicken broth, the fastest ribs, and on and on. I finally started experimenting.
One thing I’ve learned is that the Instant Pot makes perfect hard boiled eggs. And I mean perfect.
- Put the rack in your IP along with 1 cup of water.
- Add the rack and place your eggs on the rack.
- Place the lid on and shut. Move the valve to seal.
- Set to High Pressure for 5 minutes. It will take 5 minutes to come to pressure, then 5 minutes to cook.
- When the 5 minute cook time is up, let the IP do a natural release for 5 minute.
- After 5 minutes, carefully move the valve to release any leftover steam (wear an oven mitt).
- Open the lid and carefully move the eggs to a bowl of ice water to stop the cooking.
- Peel when cool. You won’t believe how easily the shells release!!
Now you can make these wonderful Smoked Salmon Deviled Eggs!
More Egg Recipes You’ll Love:
- Baked Denver Omelet from That Skinny Chick Can Bake
- Eggs Benedict Quiche with Hollandaise Sauce from The View from Great Island
- Bacon and Egg Strata from That Skinny Chick Can Bake
- Bacon Egg and Cheese Biscuit Braid from Melissa’s Southern Style Kitchen
- Salade Nicoise from That Skinny Chick Can Bake
- Peppers and Eggs Breakfast Pitas from Aggie’s Kitchen
- Aspargus Topped Eggs with Hats from That Skinny Chick Can Bake
- More Egg Recipes
- 6 hard boiled eggs, peeled and chilled
- 3-4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Pinch of salt
- Smoked salmon
- Sprigs of dill
- Chives and chive blossoms
- Slice hard boiled eggs in half. Remove yolks and grate into a medium bowl. Add mayonnaise, starting with 3 tablespoons and blend with a whisk. Add up to another tablespoon of mayonnaise till the filling reaches your preferred consistency. Add a pinch of salt or salt to taste.
- With a spoon or cookie disher, scoop and fill each egg white with yolk mixture.
- Garnish each with a strip of smoked salmon, capers and a sprig of dill or a couple strips of chives.
- Keep chilled until serving time.
Serving Size:1 deviled egg
Amount Per Serving: Calories: 79 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 97mg Sodium: 241mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 5g