Smoked Salmon and Chive Deviled Eggs

These sp’egg’tacular deviled eggs can be considered a delightful finger food, an elegant bite or a casual snack. They are perfect for the big game, an elegant starter on Easter Sunday or a side dish during your backyard bbq.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 8 Eggs, hard boiled and yolks removed
  • Smoked salmon pieces, one small piece per deviled egg
  • 2 TBSP mayonnaise
  • 2 TSP coarse dijon mustard, the new primal brand
  • 1/2 TSP lemon juice
  • 1 TBSP dairy fair free sour cream, forgers
  • 1 TBSP chives, finely minced + extra sliced at an angle for garnish
  • A pinch or two of salt
  • 1/4 TSP pepper
  • Salmon roe (cavia), for garnish (optional)
  • Dash of smoked paprika, for garnish

Instructions

  1. Heat a pot of water over medium to high heat. Once boiling, add your 8 eggs and boil for 15 minutes and lower heat to medium if it’s not there already. When done, immediately transfer to a cold I’ve bath and leave the eggs in an ice bath for another 15 minutes to cool and stop the cooking process.
  2. While eggs are boiling, cut your chives, finely mince them and set your 1 TBSP aside. Then, cut a few smaller slices at an angle for the garnish. Account for 2 pieces per deviled egg. When done, set both aside.
  3. Next, cut your smoked salmon pieces at an angle. Account for one piece per deviled egg. When done, set aside or place in the fridge until ready to assemble.
  4. When eggs are done cooling in their ice bath, remove from water and pat dry. Gently tap the egg on your counter to break its shell. Carefully, remove their shells and place the eggs on a plate. Repeat this process until all eggs have their shells removed.
  5. When done, cut your eggs in half and remove their yellow yolks. Separate the yolks and the eggs white parts. Place the yolks in a bowl and place the egg whites on a plate. Continue this process until all eggs have been cut in half and separated. When done, place your egg whites in the freezer for 5-10 minutes to cool and firm up a bit.
  6. While eggs are in the freezer, make your yolk mixture. Add 2 TBSP mayonnaise, 2 TSP coarse diJon mustard, 1/2 TSP lemon juice, 1 TBSP dairy free sour cream, 1 TBSP chives, a pinch or two of salt and 1/4 TSP pepper to your bowl of yolks. Using a hand mixer or whisk mix and whisk the egg yolk mixture until smooth and there are no lumps.
  7. Remove your white hard boiled eggs from the freezer and begin assembling. If you have a pipping bag and tip use that, if not use a spoon to add your yolk mixture to each individual egg. Add as much or as little as you would like.
  8. Garnish each egg with one piece of smoked salmon by twisting each small piece so it forms a curly q and then add two small angled chive pieces pointing straight up and then followed by a tiny spoonful of salmon roe (caviar). Continue this process until all deviled eggs have been assembled.
  9. ENJOY!