“Deviled eggs are a great snack to accompany a picnic – they are easy to transport and eat. Hard-cooked eggs go well with so many different flavors – smoked salmon and mayonnaise make these a little richer.”
6 large eggs
2 ounces smoked salmon, diced
2 tablespoons crème fraiche
1 tablespoon sliced chives
2 teaspoons Dijon mustard
fine sea salt, freshly ground black pepper, cayenne pepper
1 lemon, cut in half
Paprika (for garnish)
Place the eggs in a large saucepan and cover with water. Bring the water to a boil, then cover and remove from the heat. Let the eggs sit in the hot water, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.
Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.
Add the smoked salmon, crème fraiche, chives and mustard to the egg yolks and stir to combine. Season to taste with cayenne pepper, salt and black pepper. Squeeze enough of the lemon juice into the yolk mixture to season to taste.
Spoon the mixture back into the egg whites. Garnish with with paprika and serve.
Headshot Photo Credit: Nigel Parry