Smoked salmon devilled eggs
I love serving devilled eggs at parties because they are easy to make, delicious and can be prepared in advance. These smoked salmon devilled eggs are perfect appetisers at a dinner/drink party or ideal for special occasions such as Valentine’s day, Mother’s day, Easter, anniversaries and so on.
Ingredients
Method
- Place eggs in a pan and add enough cold water to cover them well. Bring to the boil. Cover and turn off the heat. Let it rest for 8 minutes, then drain and rinse the eggs in cold water. Leave the eggs in a pan of cold water for 15 minutes or so to cool completely.
- Meanwhile finely chop the herb, salmon and capers.
- To crack the shell of the eggs, put them in a bottle-shaped container (one by one) and shake until the shell loosens, then peel the bits off with your fingers.
- Rinse the eggs then cut them in half lengthwise. Spoon out the yolk into a bowl and mash with a fork. Stir in the sour cream, mayo/crème cheese, mustard, capers, salmon and season with freshly ground pepper. Mix until well combines. Taste and adjust it to your liking (you can add a pinch of paprika or cayenne if liked).
- Fill the egg whites with the mixture and place them on a serving plate.
- Chill in the fridge for about 20-30 minutes before serving.
- Garnish them with chopped dill or chives.