Smoked Salmon Deviled Eggs

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Although I did not post my usual Sunday dinner menu this past Sunday, we still enjoyed a meal with family beginning with this tasty appetizer.  While it may look like the traditional picnic finger food, upon closer inspection (and tasting) you'll find that it is an elegant spin on the classic.  Instead of the usual mayo and mustard yolk mixture, this recipe uses crème fraîche and cream cheese.  The original recipe used sour cream, but I find that crème fraîche lends a note of sophistication and it is an excellent pairing with the smoked salmon.  The original recipe also called for salmon roe, but I like the briny bite of capers and a mince of red onion with my smoked salmon.  I also reduced the amount of some of the ingredients because I did not want to mask any of the egg and salmon flavor (and the original amounts filled all of the eggs with plenty of filling leftover).

Serve some as per recipe and garnish the rest with the caper and onions.  Either way they will surely disappear!

Smoked Salmon Deviled Eggs
makes 16 appetizers

8 extra large eggs
1/4 cup crème fraîche or sour cream
1 ounce cream cheese, at room temperature
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons minced fresh chives
4 ounces smoked salmon, minced
Kosher salt and freshly ground black pepper to taste

Garnish (opitonal)
Chopped fresh chives
Minced Red Onion

Place the eggs in a large pot and cover with cold water.  Bring the water to a boil, cook for 2 minutes, then turn off the heat and allow the eggs to rest in the water for 10 minutes.  Drain the eggs and cover with cold water; set aside to cool.

Peel the eggs and slice them in half lengthwise.  Remove the yolks and place them in the bowl of a food processor.  Place the whites on a serving platter.  To the yolks, add the crème fraîche, cream cheese, mayonnaise, Dijon, and lemon juice; process until smooth and completely combined.  Transfer the mixture to a medium bowl and fold in the salmon and chopped chives.  Season to taste with salt and freshly ground black pepper.  

Using a spoon or a a piping bag, fill the whites generously with the yolk mixture.  Cover loosely with plastic wrap and refrigerate for at least 30 minutes for the flavors to blend.

When ready to serve, sprinkle with optional garnishes of choice.  Enjoy!

Source: Adapted from Barefoot Contessa: How Easy is That? by Ina Garten


  1. Holy cow, amazing. Deviled eggs are one of my favorite things, but add in some smoked salmon AND capers?! You got me. Pinned this recipe!

  2. Elagantly prepared...Let out the cocktail drinks and get ready with your little black dress. This is great for the New year's countdown. Not too heavy, and perfect for every guest. Thanks for posting! Happy New Year!

  3. Made these for a party last night and they were a total hit. Thanks and Happy New Year!

  4. Nicole-
    I am so pleased the eggs were enjoyed and I appreciate you letting me know:) Happy New Year to you as well!


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