My daughters always loved deviled eggs, so I used to make them often at Easter and other holidays. Now that they’re grown and gone, I realized I haven’t made them in years!
I typically made them with mayonnaise and sour cream, and sometimes a smidgen of Dijon mustard. But deviled egg filling is something with which you can get really creative. You can add herbs like basil or parsley, or chives, chopped pickles or sun-dried tomato bits, and so forth.
Today I’m making deviled eggs with smoked salmon. And, I’m adding some capers. For this recipe, make sure to buy small, unsalted capers.
To make these eggs, I’m also testing out a gadget I bought after seeing it on Instagram.
These are silicone egg cookers. Because I purchase the freshest eggs available, the shells are sometimes nearly impossible to remove, and that makes me crazy.
Here are the directions for the egg cookers: Crack, Boil, Pop. You can make eggs hard- or soft-boiled, or even create egg-shaped omelets. Why I’m not sure, but maybe kiddos would like them.
No directions came in the box. I started water on the stove. I wiped a few drops of olive oil in the cookers, then cracked an egg in each of them. The cookers don’t remove the shells for you, there just aren’t any shells.
When the water was at a full boil I added all 6 of the egg cookers.
I have no idea if they’re supposed to stay upright or fill up with water.
After 15 minutes I removed one and it seemed firm, but it wasn’t. I ate it like the soft-boiled egg that it was.
And then I gave up, threw everything away, and made eggs the old-fashioned way. I can’t tell you how I cook my eggs, and I hadn’t been prepared to write it down because I had these “fabulously innovative” egg cookers.
But I bring eggs to a boil, let them boil a bit, turn off the heat, wait a while, then submerge them in ice water. My head tells me when they’re ready.
So make hard-boil eggs your way. And do not buy this product. Fortunately it was only $8.99.
Deviled Eggs with Smoked Salmon and Capers
printable recipe below
8 large high-quality eggs, hard-boiled, chilled
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
2 ounces smoked salmon, or to taste
1 ounce drained capers
Finely chopped shallots, optional
Sweet paprika, optional
Peel the hard-boiled eggs. There seems to always be one bastard in the bunch that won’t peel, which is why if I want them to look pretty, I typically boil a couple of extra eggs.
Slice eggs in half lengthwise, using a Sharp knife. Keep the knife clean between eggs by wiping it with a paper towel.
The next step is to gently squeeze the egg half to loosen the yolk. Place the yolks in a medium bowl.
Once you’re done, use a fork to mash the yolks. Add the mayonnaise and sour cream and mash until smooth.
Finely chop the salmon and fold in gently.
Place the egg white halves on a serving platter. Using a small spoon, carefully place a teaspoon or so at a time into the center. Try not to make a mess, which I usually do because I’m hurrying.
Right before serving, sprinkle some capers on each egg. If you really like caper flavor, you can include some in the egg yolk mixture.
Finely diced shallots are another possible topping for these fancy deviled eggs. It usually depends on my company whether or not I use raw shallots.
Serve at room temperature. These are really good with champagne or rosé, and with a charcuterie platter.
Tasting the egg filling is important, because both smoked salmon and capers are salty.
This is a photo I happened upon online of Bobby Flay’s deviled eggs with smoked trout. I don’t think it’s as pretty as using smoked salmon, but it’s certainly an option, and I love options.
I promise I will never buy another product I see advertised on Instagram.
Deviled Eggs with Smoked Salmon and Capers
8 large high-quality eggs, hard-boiled, chilled
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
2 ounces smoked salmon, or to taste
1 ounce drained capers
Finely chopped shallots, optional
Sweet paprika, optional
Peel the hard-boiled eggs. There seems to always be one bastard in the bunch that won’t peel, which is why if I want them to look pretty, I typically boil a couple of extra eggs.
Slice eggs in half lengthwise, using a Sharp knife. Keep the knife clean between eggs by wiping it with a paper towel.
The next step is to gently squeeze the egg half to loosen the yolk. Place the yolks in a medium bowl.
Once you’re done, use a fork to mash the yolks. Add the mayonnaise and sour cream and mash until smooth.
Finely chop the salmon and fold in gently.
Place the egg white halves on a serving platter. Using a small spoon, carefully place a teaspoon or so at a time into the center. Try not to make a mess, which I usually do because I’m hurrying.
Right before serving, sprinkle some capers on each egg. If you really like caper flavor, you can include some in the egg yolk mixture.
Finely diced shallots are another possible topping for these fancy deviled eggs. It usually depends on my company whether or not I use raw shallots.
Serve at room temperature. These are really good with champagne or rosé, and with a charcuterie platter.
Tasting the egg filling is important, because both smoked salmon and capers are salty.
