now that i've decided i like deviled eggs, i've opened up a whole new world of quick dinners. for these, i took inventory of the fridge, freezer, and herb patch, added up the available ingredients in my head, and did a google search for "deviled eggs with smoked salmon, capers, and dill." quelle surprise, the internet gave me what i asked for.
you can probably imagine what these are like--creamy deviled egg, smokey, salty salmon, and a briny, bright punch from the capers and dill. i thought they were deeelish. rob liked 'em, too. plus, having deviled eggs for dinner seems such a summery thing to do, and anything summery makes me a happy angie. i don't remember what i served it with--probably a cucumber salad. i've been really into cucumber salads lately.
deviled eggs with smoked salmon, capers and dill
12 farm eggs
3 Tbsp mayo, plus extra
1-2 tsp dijon mustard
tabasco or other hot sauce
4 oz sliced smoked salmon
2 Tbsp capers, drained
1-2 Tbsp chopped fresh dill
put eggs in large pot and cover with cold water. bring to a boil, cover pot, and turn off heat. let pot sit on the burner for 11 minutes, then remove eggs from pot and drop them in a bowl of ice water to stop the cooking. this method produces a perfect cooked yolk, still lovely and yellow instead of that scary grey-green hue they can take on when overcooked.
peel eggs and cut in half. scoop out yolks and add to them in a bowl the mayo, mustard, and a couple of shakes of the hot sauce. smash it all together until it's smooth. taste and adjust seasoning. if it's dry, add a little more mayo.
assemble by scooping a little of the yolk mixture into the egg white, top with a piece of smoked salmon, then more yolk mixture, some capers, and chopped dill.
eggs from stokesberry sustainable farm
smoked wild alaska pink salmon from loki fish co.
dill from our garden