After the Easter Egg Hunt is over and you are left with all those eggs, why not try a new recipe that elevates the 'same-old deviled eggs' into a dish you would be proud to serve your guests.
This recipe from Ina Garten, with a delicious addition of Smoked Salmon, will become one of your family favorites!
photo courtesy of Food Network
Ingredients
8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe
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 (you don't want to flatten the
filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some
extra chopped chives. Sprinkle with salt and pepper and serve.