If you read my post on Tidbit Tuesday you may have been left wondering, "How did those oven cooked eggs turn out"? Well... I was able to peel them just as easily as usual and when I cut into them I noticed that the yokes weren't as crumbly as they sometimes are. The yolks also released form the whites very easily. I was able to just pop them right out. I would definitely use this method again in the future.
I was able to make one of my favorite Deviled Egg recipes using these hard cooked eggs. Have I told you how much I LOVE Deviled Eggs? When I was younger my mom would make them up and they would always disappear quickly. She usually made them ahead of time and would store them in our basement refrigerator so that they didn't take up all the space in the main fridge. I can remember sneaking down there many times and indulging in Deviled Eggs. I was always trying to come up with reasons as to why I needed to go to the basement... Until one day, I'm not sure when, my mom decided that it was a battle not worth fighting and that she would just have to make a double batch of Deviled Eggs. She would keep the second batch hidden away just for me, I mean us, and would put the others out for the company that came over. I love my mom for that!
Since I've been away from home I've enjoyed experimenting with Deviled Eggs and this Smoked Salmon version is AMAZING. This recipe is adapted from Rachael Ray, you can find her recipe HERE.
12 hard cooked eggs
5 thin slices of smoked salmon, finely chop only 3 slices
3 Tablespoons finely grated onion
1/4 cup mayo
1 Tablespoon grainy mustard
2 Tablespoons finely chopped dill, plus sprigs for garnish
a few dashes of Worcestershire sauce and hot sauce
salt & pepper
Preparing the Filling:
1.) Slice open the eggs and
put the yolks in a separate bowl
2.) Mash the yolks (a potato masher works well)
3.) Add all the ingredients, use only 3 slices of chopped salmon the rest is for garnish
4.) Mash everything together and mix it up until everything is incorporated
Filling the Eggs:
1.) Fold over the edges of a Ziploc bag, setting it in a bowl will help it stand up unless you have a helper
2.) Place all the filling into the bag
3.) Make sure you use the bag to get every last bit of the goodness off the spatula
4.) Cut off a corner of the bag and squeeze the filling into the eggs
Next comes the fun part, making the eggs pretty! This is also the part where to be honest I lost ALL my patience. If you could have had a glimpse into this process you might have thought I was slightly insane. You see I don't have an assistant or a helper, it's just me. Well and my dog Blanca who wants to stick her nose in everything. Sometimes I don't realize exactly how challenging it will be to take certain pictures. I was so hungry to eat one of these eggs but I also wanted to capture the process in it's entirety for you. So that you would want to try making them for yourself. It can be really challenging to capture food. I know just how amazing the food is and I so desperately want to capture that through the photos!
Now for the decorating, just imagine me with my camera in one hand and rolling a thin piece of smoked salmon into a flower with my other hand. Quite a fascinating image I'm sure you've imagined.
Garnishing the Eggs:
1.) Slice the remaining two pieces of salmon into thin strips (this is not easy, don't stress out, do what you can, besides it's about how it tastes)
2.) Roll each strip into a spiral which happens to look like a lovely flower
3.) Place the flower on top of the egg and add a sprig of dill
These eggs are truly delicious! I hope you'll let me know if you try them. Is there something special you do to your Deviled Eggs? I would love to hear about it.
Bed Bath & Beyond.