No matter how many hors d’oeuvres you put out on the table, the one that is absolutely sure to disappear entirely is the deviled eggs. I’ve fancied up this favorite finger food with smoked salmon, capers, lemon zest, chives, salmon caviar, and a few dollops of crème fraîche. You won’t be able to stop at one, either!
Yield
: Makes 12 Deviled Eggs
Ingredients
- 6 large eggs
- 1 ounce Nova Scotia salmon (about 1½ slices), finely shredded into small pieces
- 2 teaspoons drained tiny capers
- 3 teaspoons snipped fresh chives
- Finely grated zest of ½ lemon
- Salt and freshly ground black pepper, to taste
- 2 generous teaspoons salmon caviar (from a jar is fine)
- 2 tablespoons creme fraiche
- 2 tablespoons prepared mayonnaise, preferably Hellmann’s
Directions
1. Rinse the eggs with warm water and place them in a saucepan. Cover with warm salted water. Bring to a boil, reduce the heat, and simmer for 13 minutes. Drain the eggs and run them under cold water until they are cool.
2. When the eggs are cool, peel them and then halve them lengthwise. Carefully scoop out the yolks and place them in a bowl. Set the whites aside.
3. Lightly mash the yolks with a fork. Add the smoked salmon, capers, 2 teaspoons of the chives, the lemon zest, and salt and pepper, and stir with a fork. Still using the fork, carefully stir in the caviar.
4. Mix the crème fraîche and mayonnaise together in a small bowl, and add this to the yolk mixture to bind it. Fill the egg whites with the salmon mixture, mounding it attractively. Sprinkle the remaining 1 teaspoon snipped chives over the eggs, arrange them in a spoke fashion on a small decorative plate, and watch them disappear.
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