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

Capers

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!


Printed from thegalleygourmet.net