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
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
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.
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