Smoked Salmon Deviled Eggs is one of my most requested appetizer! They are simply delicious and a nice change from your basic deviled egg recipe. This recipe uses sour cream as the base binder however it was a little difficult to make them as chicks (peeps). If you want to make them that way I would switch the amounts for mayonnaise for sour cream and visa versa, and they likely will turn out perfect. Actually as I look at them, they kind of each have their own personality!
I am curious about how you make your hard-boiled eggs? I used to get so frustrated when they did not peel properly after boiling them. I think I tried every trick in the book. Now, the only way I make hard-boiled eggs is in my Instapot. It takes only 5 minutes on high manual setting and 1 cup of water. They come out perfect every single time. No more nasty looking eggs that don’t peel right. The yolks are perfect, if you want to make a soft boiled egg just cook for 3 minutes instead of 5. Honestly it is worth getting an Instapot for this purpose alone, but of course it is a handy, time-saving piece of kitchen equipment for numerous things.
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Smoked Salmon Deviled Eggs
- 8 eggs hard boiled
- 1/2 cup sour cream
- 2 Tablespoons mayonnaise
- 1 Tablespoon lemon juice
- 2 Tablespoon minced chives plus extra for garnish
- 4 oz smoked salmon minced
- 1/2 teaspoon black pepper
- Salt to taste
- Capers for garnish Caviar would make an awesome garnish as well.
- Cut eggs in half and remove yolks, smash yolks add all other ingredients in bowl except garnish.
- Mix all together stuff eggs, then yourself YUM!
- If you want to make peeps, peel the egg, cut a tiny portion off the bottom of the large portion of the egg so it will stand up on its own.
- Next cut the egg about 1/3 the way down to remove the yolk and retain the top.(of course using the yolks as part of the mix.)
- Stand the eggs up and fill the eggs with the mix.
- Cut a piece of smoked salmon in a triangle shape for the beak and use two capers for the eyes. Put the top on and enjoy your peeps!