They are flavored with Pimenton (smoked pepper powder), herbs and topped with salmon eggs. Will you be making them for Easter?
>>In need of more eggy recipes? This Truffle Egg Salad is also a must!
These Deviled Eggs w/ Smoked Salmon is the first recipe that I’m sharing in my cookery column in The Posthoorn Escamp West. You can find the recipe here as well. My cookery columns are written in Dutch and on my blog you’ll find them in English – the best of both worlds!
You can read the article HERE – Posthoorn Escamp West
Deviled Eggs w/ Smoked Salmon
Ingredients
- 6 hard boiled eggs
- 100 grams of smoked salmon finely chopped, leave out if vegetarian
- 2 tablespoons of mayonnaise
- 1 tablespoon of yogurt
- 1 teaspoon capers, finely chopped
- ¼ red onion, finely chopped
- ¼ teaspoon of garlic powder
- ¼ teaspoon smoked paprika Pimenton
- salt & pepper to taste
- For garnish:
- chives
- salmon eggs
Instructions
- Boil the eggs for 8 minutes. After boiling, add cold water before peeling them.
- After peeling, cut the eggs in half (lengthwise). Remove the egg yolk and mash it together with the herbs, capers, onion, yogurt and mayonnaise. Then add the finely chopped smoked salmon and season with salt and pepper.
- Let the egg mixture chill in the refrigerator for about 30 minutes.
- Then add the mixture to a piping bag or spread it over the inside of the eggs with two teaspoons.
- Garnish with finely chopped chives, the salmon eggs and some extra smoked paprika powder. Enjoy!TIPS:- Add a pinch of turmeric powder for a deep yellow color.- For a tasty salmon salad, cut the cooked egg whites into small pieces and add extra yogurt or mayo to make it creamier. It’s delicious on a sandwich, cracker or in a wrap.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.