Follow by Email:
Like us on facebook


Tuesday, December 31, 2013

Deviled Eggs with Smoked Salmon and Chives


Wishing You Health and Happiness in the New Year


From the kitchen of One Perfect Bite...Regardless of the season, deviled eggs are always a crowd pleaser, and while it may be shameless to admit it, I make them whenever I have a gang to feed or need a filler for the buffet table. We had what is euphemistically called a block brunch this weekend. In reality, it was an early cocktail party and all the neighbors were asked to contribute something to the bar or table. This version of the eggs was my contribution to the get-together. The recipe is fairly standard for deviled eggs, but the addition of smoked salmon makes it a bit more upscale and true to the regional tastes of the Pacific Northwest. If you need a last minute appetizer or an extra dish for your buffet table, you might want to give this recipe a try. I know you will be pleased. Here is how deviled eggs, Pacific Northwest-style, are made.

Deviled Eggs with Smoked Salmon and Chives...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:

12 eggs
1/3 cup mayonnaise
1/4 cup cream cheese, at room temperature
2 teaspoons Dijon mustard
1/3 cup chopped chives, plus extra for garnish
2 ounces smoked salmon, finely chopped

Directions:
1) Place eggs in a lidded pot and add enough water to cover eggs by 1 inch. Cover pan. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water to cool completely.
2) Peel eggs. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
3) Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives. Yield: 12 servings.

Follow Me on Pinterest                    

                                                    Older Posts


                One Year Ago Today:                                                           Two Years Ago Today:
           Vasilopita - St. Basil's Bread                                                                 Muhummara


              Three Years Ago Today:                                                              Four Years Ago Today: 
          Bouillabaisse a la Marseillaise                                                 Mexican Beer Cheese Spread

10 comments :

Chiara Giglio said...

I wish you a very happy New Year Mary !

Beverly said...

Deviled eggs are a favorite dish here in the south. Several years ago I read s book in which the author boasts about the popularity of her deviled eggs. She includes room temperature butter in the yolk mixture. Of course I had to try it, and it does add a rich depth to the flavor and consistency. I don't have a recipe - something I have been preparing since I was about eight years old. I do make variations, and I know the salmon and chives would be a hit with my family.

Alicia Foodycat said...

These eggs look delicious! Happy New Year Mary!

Sam Hoffer @ My Carolina Kitchen said...

You are so right. Deviled eggs are perfect no matter what the occasion. Happy New Year Mary.
Sam

Kalyn Denny said...

I love the sound of this!

Tanna at The Brick Street Bungalow said...

YUM!! I think I might try a couple of capers on top!! Wishing you all the best in 2014, Mary! blessings and hugs ~ tanna

David said...

Mary, Very interesting! My wife makes great deviled eggs...and the addition of the smoked salmon sounds really top notch! Thanks for the idea... Take Care and Have a Happy, Healthy New Year! Take Care, Big Daddy Dave

Big Dude said...

The combo sounds delicious - Happy New Year Mary

T.W. Barritt at Culinary Types said...

My favorite - I could always eat a platter full! Happy New Year, Mary!

Pam said...

Your deviled eggs sound delicious! Happy New Year, Mary!

AddThis

Related Posts with Thumbnails