Smoked Salmon Deviled Eggs

April 8, 2012 § Leave a comment

These aren’t your everyday ho-hum deviled eggs. These are moist without the addition of too much mayo and the smoked salmon lends a hint of salty goodness. Plus, the addition of fresh chopped cornichons — instead of using pre-made relish — adds an unexpected crunch.

Smoked Salmon Deviled Eggs

8 large eggs
1/2 cup finely chopped smoked salmon (2 ounces)
1/4 cup mayonnaise
2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Old Bay seasoning, for sprinkling

In a large saucepan or pot, cover the eggs with water and bring to a boil. Remove from heat and cover. Let stand for 10 minutes.

Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water and then peel them under running water. Pat dry.

Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixer. Add the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Mix well on low scraping down the sides of the bowl as needed. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.

Recipe adapted from


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