10 hardboiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoon sour cream
4 oz smoked salmon, minced
large capers for garnish
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, sour cream, pepper, and the smoked salmon*. Spoon an equal amount into each of the egg halves. Top with a jumbo sized caper and serve.
*If you want a really smooth texture, pop it all in the food processor or blender and pulse.
I think I have a minor deviled egg addiction. Over the past few years I have posted no fewer than five deviled egg recipes to Coconut & Lime. This will make six. The funny thing is that Matt isn’t terribly fond of deviled eggs so I normally just make enough for me or use a lunch visitor as an excuse to try out a new variety. These I made for my mother who stopped by for lunch today and she quite enjoyed them. When I eat at her house she always makes me guess what the “secret ingredient” in whatever she made is (hint: it is always Old Bay) so I didn’t tell her what kind of deviled eggs they were but she got it in one. The lox gives the egg a slightly salty smoky flavor that works really well with the creamy egg yolks. Just take care to really mince it so you are not left with any big, chewy chunks.
I absolutely love deviled eggs. The caper on top makes it look so elegant.
I always seem to equate deviled eggs with “summertime” & since I’m needing some warmth on this blustry winter day, your recipe will do the trick!
You have just combined two of my favorite foods: lox and deviled eggs.
What Heather said.
Also, Old Bay is the secret ingredient in most things my mom cooks too…not that that’s a bad thing.
Oh no…deviled eggs have always been one of the few foods I cannot eat. Maybe the salmon would break up the taste and texture though… because they do look yummy! Looking at this picture I don’t have the scared feeling I usually get when presented with deviled eggs, so baby steps I suppose 😉
You even make deviled eggs look elegant!
Yum! I’ve always wanted to mix smoked salmon with deviled eggs!
Good lord those eggs look good.I’m constantly searching for new way to prepare eggs, so i’ll definitely be trying these.
I was on a beet, habanero, and egg kick (I called them fire and earth eggs), but have recently slowed down on them. My all-time favorite egg dish is the simplest one, poached, with matcha salt on top.