Smoked Salmon Deviled Eggs – Ina Garten

I received Ina’s book, Barefoot Contessa – how easy is that, a few months ago and found many recipes that said, “make me.” I have made a few but the book got put away. It is definitely time to get back to it. I was glancing through the pages and got stopped, early in the book (page 40) when I spotted the deviled egg recipe. Really, it was the smoked salmon blended into the egg yolks that did it. I figured, it would give a nice tang to the eggs as well as some color.

It is easy to make since you use a mini food processor to blend it together. Usually, I mash eggs with a fork but I wanted the lox to be in tiny pieces so I used the machine. I cut this in half and left out the sour cream because I had none. I added another tablespoon of mayo.

Smoked Salmon Deviled Eggs (adapted from Ina Garten)

Ingredients

5 extra-large eggs
2 ounces cream cheese, at room temperature
3 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (and refrigerate for 30 minutes for the flavors to blend.